This recipe is so so easy AND it involves the slow cooker/crock pot. Win, win. It all started with Andouille sausage. I usually cook with hot or sweet Italian sausage so I wasn’t sure what kind of flavors would go well with Andouille. I have to say, this recipe was inspired by the picture on the Andouille sausage wrapping (pictured with black beans and corn) and man, did it turn out good. I decided instead of just making the usual sausage and peppers, I’d give it more of a Mexican/Creole (I think of Creole flavored food when I think of Andouille) style flair with some beans, corn, cilantro and hot sauce. This recipe can be eaten plain as sort of a sausage gumbo, or served with rice, pasta or crusty bread. Either way, it’s delcious. Continue reading