King Creole Sausage And Bean Wrap Food

SANTA FE WRAP

Steps:

• Cook the ground round in a large skillet until no longer pink. Drain any fat, or use wadded paper towels to remove it from the skillet.
• Add the beans and cook until mixture is hot.
• Evenly divide mixture on 4 flour tortills.
• Evenly divide remaining ingredients and place on tortillas.
• Wrap like a burrito.
• Serve immediately.

CREOLE-STYLE CROCK POT BLACK BEANS AND SAUSAGE

Steps:

• Gather the ingredients.
• Brown the sliced sausage in a heavy skillet over medium heat.
• Drain the fat and transfer the cooked sausage to the crock pot.
• Add the remaining ingredients to the slow cooker and gently mix to combine.
• Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours.
• Remove the bay leaves.
• Serve with hot cooked rice , if desired.
• Enjoy.

CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE

Steps:

• Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
• Pass the hot sauce at the table for guests to use at their own discretion.

KING CREOLE SAUSAGE AND BEAN WRAP

Steps:

• In a large nonstickskillet, add the olive oil and heat over medium heat.
• Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
• Saute and stir occasionally, for 5 minutes or until the onion is tender.
• Season with kosher salt (about 1/2 teaspoon is what I use).
• Tranfer mixture to a large saucepan; add beans with liquid.
• Heat over medium heat.
• Clean out skillet; return to the burner and heat over high heat.
• Add the sausage and cook for 5 minutes, turning to brown all sides.
• Using a slotted spoon, add the sausage to the bean mixture.
• Add the rice; stir to mix; Take out the bay leaves.
• Spoon filling onto tortillas; roll-up/wrap; serve warm.

CURRIED SAUSAGE AND BEAN HOT POT

Steps:

• Grill the sausages and chop into approx 5 pieces.
• Heat oil on low heat and fry onions and carrot until soft.
• Add curry powder and tumeric to onion and carrot and cook for 1 minute stirring.
• Add stock cube to the water and pour on to the onion and carrot. Cook for 2 minutes, then add beans, sausages and peas. stir in well and simmer until hot through.
• Serve with boiled rice.

SAUSAGE CREOLE

Steps:

• Mix well sausage, green pepper, onion, and egg.
• Roll into small balls.
• In a bowl mix flour and spices.
• Roll the balls in flour mixture and place in casserole dish.
• Mix tomatoes, chili sauce and chili powder on med.
• speed of mixer briefly.
• Pour over sausage.
• Cover and bake at 350* for 45 minutes.

CHAURICE - CREOLE PORK SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Grind the pork as finely as possible, mixing the fat and lean.
• Add seasonings and mix thoroughly.
• Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
• Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
• Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

PIGS IN A BLANKET APPETIZER

Steps:

• Unwrap the 8 crescent rolls on a cutting board. Cut each triangle into one-thirds to make 3 more triangles.
• Place one weiner on widest part ot triangle and roll up. Place pointed end downward on a greased 9 x 13 baking pan.
• Bake in a 350 degree oven for approximately 15 minutes until lightly golden brown.
• SAUCE: Mix honey into mustard and place in small container for dipping.

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

CREAMY AVOCADO AND WHITE BEAN WRAP

Steps:

• Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
• Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
• To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
• NOTE: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. I have also used chipotle sauce with wonderful results.

VEGGIE BEAN WRAP

Steps:

• In a nonstick pan over medium heat, saute bell peppers & onion for 5 minutes, then add beans & stir well.
• Reduce heat to low & simmer about 5 minutes.
• In a small bowl, combine mangoes, lime juice, cilantro (& avocado, if using), then divide the mixture & set aside half of it to use as a topping.
• Fill tortillas with 1/4 of the bean mixture & 1/4 of the mango mixture, then fold ends of tortillas over & roll each of them up to make a wrap.
• Put each warp on a serving plate & top with remaining mango mixture.

CREOLE SAUSAGE AND VEGETABLES

Steps:

• In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA

Steps:

• Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
• Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
• Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
• Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
• Bring to a boil over medium high heat.
• Add rice, bring back up to a boil.
• Boil for 1 minute.
• Cover reduce heat to low, simmer for 30 minutes.
• The jambalaya should still be wet, but not soupy.
• Ladle into bowls and serve up with some cornbread!
• Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!