Creole Chorizo and Red Beans



This takes about 30 minutes from start to finish and the combination of Mexican Sausage and Creole style bean flavors makes for a interesting and quick one dish dinner.  Serves 4.

• 2 Cups - Instant White Rice
• 1 Lb. Chorizo Sausage, sliced into 1/4" pieces
• 1 Can - Creole Style Red Beans
• EVOO
• Fresh Garlic, Minced
• 1/2 Vidalia Onion, diced

Directions

1. Boil lightly salted water for rice, cook until done and set aside in a Emile Henry Ceradon® Table & Ovenware rectangular dish.
2. Drizzle EVOO in sauce pan/skillet and brown chorizo until done
3. Dump in the beans and stir until heated through
4. Spoon over rice and serve.



Side dishes are food too!

No episode of grillin’ out is complete without a good side dish, salad or both.  This layered salad is great for spring and summer and can be used as a compliment to your cook out or serves as a easy ‘carry in’ dish when you need one.   Preparation time is about 25-30 minutes and it makes 8-12 servings dependent on who gets to the bowl first…

Ingredients

€        2 ½ Cups, Medium Shell Macaroni, Boiled in salt water; drained w/cold water

€        1 Medium Red Onion, sliced thin

€        10-12 Oz. Frozen Peas, thawed

€        6-8 Oz. Chopped/Chunked Ham (not smoked)

€        ½ Cup, Garlic Ranch Dressing

€        ½ Cup, EVOO Mayonnaise

€        1 Cup, Grape Tomatoes, sliced in half

€        1 STRONG Cup, finely Shredded Sharp Cheddar cheese

Directions

1.    Layer the ingredients in order of Pasta, Onion, Peas and Ham chunks.

2.    Mix the dressing and mayo and spread evenly over the salad

3.    Top with cheese and tomatoes and chill (1 or more hours) then remove.

4.    Stir and serve.