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| Download Entire Menu (pdf file-get Adobe, see link below) |
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| 2 tablespoons olive oil 1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds � OPTIONAL can be done Vegan 1 onion, chopped 4 garlic cloves, chopped 3 14 1/2- to 16-ounce cans kidney beans 1 cup canned low-salt chicken broth 2 teaspoon Curry Shack�s Everyday Cajun Blend 3 cups cooked rice � cup of Coconut Milk (Optional for Vegan Recipe) Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and saut� until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes. Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve. For Vegan Recipe: add sweet peppers and fresh or can tomatoes. |
| Quick Cajun Red Beans & Rice |