Cajun Red Beans and Rice

1 (16 ounce)package pre-soaked, drained Small Red Beans
1 pd Cajun Sausage (I use regular Smoked Sausage from Hillshire Farm)
1 cup diced onions
1 diced Garlic
2 quarts Water
1 (8 ounce) can tomato sauce
1/4 cup dried parsley flakes
1 Beef Bouillon Cube
1 1/2 tablespoon Cajun Seasoning (to taste)
1 tablespoon cayenne pepper (to taste)
Salt, Pepper, Garlic Salt (to taste)

(You can add Large Shrimp, optional)

Beans:
Quick Soak - Place 1 pound beans (about 2 cups) in large saucepan with 6-8 cups water. Add seasonings (I don't measure): Salt, Pepper, Garlic Salt, Garlic Powder, Cajun Seasoning, 1 Beef Bouillon Cube. Bring to rapid boil on medium-high heat; boil 2 more minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans (discard soak water).

Cut sausage into 1/4 inch thick slices, and brown in a large pot (the pot needs to be able to hold 2 qts of water plus ingredients). Add diced onion and garlic to sausage and cook about 5 minutes. Add beans, water, tomato sauce, and seasonings. Bring to a boil on medium-high heat. Cover, reduce heat low-medium heat and simmer 2-2 1/2 hours, stirring occasionally, or until beans are tender. (If using Shrimp add the last 30 minutes of cooking). Thirty minutes before serving, prepare rice, and serve beans over rice. (Makes about 16 cups)

Note: Season this dish to your liking, and I have also added things to this dish in the past if I have them on hand; example green bell pepper, diced tomatoes, or something that might taste good in a cajun dish, experiment and enjoy!


Main recipe idea from Publix Small Red Beans Package.

Cajun Lasagna

10 uncooked oven ready lasagna noodles
1 can (14.5 oz) diced tomatoes with green chiles, drained
1 can (14.5 oz) diced tomatoes, slightly drained
1 tsp. cajun seasoning
salt and pepper to taste
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked sausage kielbasa, cut into 1/4-inch slices, cut in half
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired

DIRECTIONS
1. Heat oven to 350°F.
2. Mix tomatoes together, add cajun seasoning, salt and pepper.
3. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
3. Cover dish with foil. Bake about 45 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Note: If you like it Spicy try a Spicy Sausage.


Pillsbury.com

Mexican Nacho Rice

1 Smoked Sausage diced
1 large can Bush's Chili Beans (undrained)
1 can black beans (drained)
1 package yellow safferon rice
1 can diced tomates
1 tbls green chilies
2 garlic cloves
2 tbls taco seasoning
2 tbls ranch packet
Salt and Pepper to taste
1 package Mexican Cheese

Cook rice according to package. Brown smoked sausage in a large skillet. Add beans, tomatoes, chilies, garlic cloves, taco and ranch seasonings (salt and pepper to taste). Add rice when it's finished cooking. Top with cheese, and serve with chips.

Extras: Lettuce and sour cream.

By: Melissa Frederick