This Cajun Style Red Beans and Sausage is perfect for any time of year when you want a little spice in your life! Simply heat and eat! Serve over rice if you desire.
Ingredients and Variations
Ingredients: Dry Red beans, bulk sausage, onions, celery, green bell pepper, chicken broth, Bay leaf, cayenne pepper, white pepper, garlic powder, onion power, dried thyme and dried oregano.
Variations: Kidney beans can be used if desired, Hot sausage can be used, Red bell pepper can be used in place of green or jalapenos, Cajun seasoning can replace all the seasoning. Use any broth or stock you prefer.
*Note: Do NOT use salt, Salt only after you have opened to jar to heat up.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
Cajun Style Red Beans & Sausage Meal Starter (for Canning)
7 qts or
14 pints90 minutes for qts
75 minutes for pintsIngredients
4 lbs red beans, sorted, rinsed and soaked
2 lbs bulk sausage cooked and drained
1 large onion, chopped
5 stalks celery, chopped
1 green bell pepper, chopped
2 tsp garlic powder
2 tsp onion powder
2 tsp white pepper
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
3 1/2 dried bay leaves, broken in half for qts or in quarters for pints
4 qts chicken broth or stock
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Let’s make the broth: Add all seasoning except bay leaves to broth in a large pot, Simmer for 10 minutes.
- Mix drained beans with sausage and vegetables. Fill jars halfway with bean mixture then add half a bay leaf to each quart or a quarter bay leaf to each pint. Ladle broth into jars filling to 1-inch headspace. Remove air bubbles and add more broth if needed to bring it back up to 1-inch headspace. Wipe rims and put on lids and bands fingertip tight. Place immediately into simmering pressure canner.
- process quarts for 90 minutes and pints for 75 minutes.
- To Serve: Heat up contents of jar, salt to taste and serve over rice or cauliflower rice, sprinkle with fresh parsley. ENJOY!
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