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.
Here is what you’ll need:
28 oz can of diced tomatoes
15 oz can of black beans drained rinsed
15 oz can of corn drained and rinsed
1 cup chopped onion
1 tablespoon minced garlic
5-6 andouille sausage links with casings (truth be told this recipe would be fine with hot Italian sausage too)
1 red bell pepper chopped
5-6 dashes of hot sauce (you can omit this, but why would you want to?)
salt and pepper to taste
2 tablespoons of cilantro, plus extra for garnish
parmesan cheese (optional)
1. Lay the sausage links in the crock pot and set on low and let cook for 4 hours or until the sausages or cooked through and the skin/casing is a little crisp (depending on your slow cooker).
2. Once the sausages are cooked, take them out, put them onto a cutting board. Slice them on a diagonal into bite size pieces using a serrated knife. Transfer the sliced sausages back to the slow cooker, which is still on low heat.
3. Next, add everything into the pot except for the cilantro, parmesan cheese and salt and pepper. Turn the slow cooker up to the high setting and let everything cook for another 2-3 hours.
4. Turn the slow cooker off, check for seasoning and add in salt and pepper if you like (it really doesn’t need it). Add in the 2 tablespoons of cilantro and serve. Top with parmesan cheese and additional cilantro.
This will not be my last time cooking with Andouille sausage.