Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.
Creole-Style Bean SoupI don’t add the shrimp to the entire pot of soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 3 15 ounce cans beans, rinsed and drained (I used kidney, red and cannellini)
  • 3 cups chicken broth
  • 14 ounces smoked sausage sliced thin, browned first if desired
  • 2 stalks celery diced
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A few shakes of hot sauce
  • A few pinches of dried red pepper flake
  • 1 teaspoon Worcestershire sauce
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 tablespoon dry mustard
  • 1 pound frozen sliced okra
  • 1 cup small medium shrimp shelled and deveined

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique.

Smoked Sausage Potato SaladI found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor.

Also try my potato salad with peas.

Smoked Sausage Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings

Ingredients

  • 2 cups potatoes cubed
  • 1 cup carrots sliced
  • 1 tablespoon olive oil
  • 1 14 ounce smoked sausage, halved and sliced thin
  • 1/2 cup stuffed green olives chopped
  • 1 cup radishes cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh parsley chopped plus more for garnish

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  • Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  • Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  • In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  • Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  • Cover and refrigerate 30 minutes.
  • Serve garnished with more chopped fresh parsley.

Smoked Sausage with Sauerkraut on the Char-Broil Big Easy

I’m always looking for something new to make on my oil-less fryer. This time I roasted a few smoked sausage with sauerkraut on the Char-Broil Big Easy and made a fantastic dinner. I could’ve made this dish with fresh sausages, but I had a 3-pound pack of pre-cooked sausages on hand, so that’s what I used. You can use fresh too.

So, like I said, it’s easy… Just skewer the sausages…

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyInto a fired-up Big Easy for about 20 minutes… The sausages came out moist and very flavorful…

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyMeanwhile I cooked up some kraut with onion and carrots. For the final dish I added a bit of our favorite mustards from Zatarain’s.

Smoked Sausage with Sauerkraut on the Char-Broil Big EasyYou could just as easily leave out the carrots and just serve the smoked sausage with sauerkraut on the Char-Broil Big Easy on buns topped with kraut and mustard. Yum!

Don’t be afraid to roast a few red peppers on your Big Easy to add to the kraut.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Smoked Sausage with Sauerkraut on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Mike

Ingredients

For the smoked sausage

  • 3 pounds cooked sausage I used skinless Kielbasa. You can substitute fresh sausage, cooking the sausage until they reach 165 F

For the sauerkraut

  • 3 quarts fresh sauerkraut rinsed and drained
  • 1 small sweet onion chopped
  • 2 medium carrots sliced
  • Caraway seed to taste (optional)
  • Mustards for serving

Instructions

For the smoked sausage

  • Fire up your Big Easy.
  • Place sausages on the Big Easy kabob holder.
  • Lower sausages into cooker and cook until desired color is achieved, 20-30 minutes.
  • Let cool slightly then cut as desired and use in the sauerkraut recipe below.

For the sauerkraut

  • Place kraut, onion carrots, and caraway seed in a large pan over medium heat. Cover and let simmer while the sausages cook.
  • Add cooked sausages and continue to simmer for a total of 1 1/2 hours.
  • Remove and serve with mustard for dipping if desired.