Cajun red beans and rice1 lb. Red kidney beans.
1 lb. Smoked sausage, chopped into 1/2" pieces.
1 Large onion, chopped.
1 Bell pepper, chopped
1 Bay leaf
1 Cup celery, diced
3 Garlic cloves, diced
1 Cup Russell's Cajun BBQ Sauce.
Wash beans, cover with water, soak overnight.
Add onion, bell pepper, garlic, celery, sausage.
Add water to 3" above beans.
Bring to boil, reduce heat to low boil, add red pepper to taste, and the cup of Russell's Cajun BBQ sauce, stir occasionally. After 1 1/2 hours, mash some of the beans to thicken. Simmer another half hour. Serve over Louisiana long grain rice, with French bread. C'est Bon!!
Cajun baked yamsPar boil whole yams in boiling water for 15 minutes.
Drain and discard water. Halve yams, arrange cut side up in baking dish on pan. Score yams, brush on about a tablespoon of melted butter per half, and spoon on 2 tbsp.
Russell's Cajun BBQ Sauce on each half. Bake at 350° for 30 minutes.
Cajun meat loaf1 lb. Ground beef
1 lb. Ground pork
1 Onion, diced
3 Cloves garlic, diced
3 Ribs celery, diced
1 Bunch parsely, chopped
1 Bell pepper, diced
2 Cups seasoned bread crumbs
1 Cup water
3 Cups Russell's Cajun BBQ Sauce.
Mix all the above, but reserve one of the 3 cups of Russell's award winning sauce. Form into loaf, bake at 350° for 30 minutes, pour remaining cup of sauce onto top of loaf, bake another 15 minutes.
Serve with greens, corn bread, and side of choice.