Red Beans & Rice


1-2 lbs. German Sausage

3 cans kidney beans (un-drained)

1 large onion

1 cup ketchup

1/2 cup mustard



Saute sausage in a deep skillet and drain off juices. Add onion and cook until clear. Add beans, ketchup and mustard. For added flavor, add a dash of hot sauce and Tony's seasoning. Stir. Cover and simmer until reduced by half. 


Serve over rice.


Steamed Cabbage & Smoked Sausage



2 lbs. smoked sausage

1 onion - chopped

carrots - sliced crosswise

red potatoes - cubed

1 head of cabbage



Split sausage and place in the bottom of a large pot. Cover with water and simmer on medium to high heat for 15 minutes. Add vegetables. Cover and simmer until vegetables are tender 

Chicken & Sausage Jambalaya



3 bay leaves

1 tsp. salt

1 tsp. white pepper

1 tsp. dried thyme

2 tbsp. margarine

1 lb. smoked sausage, diced

1 1/2 lb. boneless chicken breast, cubed 

12 oz. Chicken Stock

2 cans diced tomatoes

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1 cup bell pepper

1 1/2 tsp. minced garlic

2 cups uncooked rice



Melt margarine. Saute sausage 5 minutes. Add chicken and cook until slightly browned. Add spices, onions, celery, pepper and garlic. Cook 10 minutes stirring frequently. Add rice, stock and tomatoes. Cover and reduce heat. Cook 30-35 minutes.