Red Beans and Rice

Happy 2015!   I'm back with a fixed camera, a new computer, and recipes galore!  We did our traditional New Year's Menu on New Years Day.  Pork Tenderloin Sliders, Ham and Cheese Sandwiches, Cheesy Black Eyed Pea Dip and Collard Greens.  I love having a set menu of the same foods every year.  Makes it easy to decide what to do.

While we're still in the holiday mode, we're using up Alan's Christmas gifts from vendors.  I love receiving pecans, oranges, and useful foods during the holidays.  A new one this year was some Conecuh sausage.  We decided to do a version of red beans and rice and I found a skillet recipe that was great!  (Conecuh has no clue who we are, just sharing what we used and enjoyed!)

Red Beans and Rice Skillet
1 package of Conecuh smoked sausage, sliced
2 t. creole seasoning
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 c. cooked brown rice
2 cans of red beans, drained and rinsed
chopped fresh parsley


In a large skillet, brown sausage over medium heat until cooked through.  Remove sausage and drain on paper towels.  Remove most of the excess fat from pan, leaving a little to saute your veggies.  Return pan to heat and add onion and bell pepper.  Cook until softened.  Add creole seasoning, rice, beans and sausage.  Stir to combine and warm through.  Sprinkle with parsley and serve immediately.