This recipe is so so easy AND it involves the slow cooker/crock pot. Win, win. It all started with Andouille sausage. This was my first time cooking with Andouille sausage so I wasn’t sure how it would turn out. I usually cook with hot or sweet Italian sausage. I decided instead of just making my usual go to recipe of sausage and peppers, I’d give it more of a Creole style flair (I think of Creole flavored food when I think of Andouille) with some beans, corn, cilantro and hot sauce. This dish can be eaten plain as sort of a sausage gumbo, or served with rice, pasta or crusty bread.
Here is what you’ll need:
5-6 andouille sausage links with casings (truth be told this recipe would be fine with hot Italian sausage too)
28 oz can of diced tomatoes
15 oz can of black beans, drained and rinsed
15 oz can of corn, drained and rinsed
1 cup chopped onion
1 tablespoon minced garlic
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
1. Lay the sausage links in the crock pot and set on low and let cook for 4 hours or until the sausages are 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 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.
This will not be my last time cooking with Andouille sausage.