King Creole Sausage And Bean Wrap Recipes

CREOLE SAUSAGE & BEAN BAKE

Steps:

• In a large skillet, add sausage and 1/2 cup water.
• Cover and cook on low heat for 5 minutes.
• Drain sausage.
• Continue cooking sausage, uncovered, until browned.
• Add onions, green peppers and garlic.
• Cook until vegetables are tender but not brown.
• Stir in beans, tomato sauce, 1/2 cup water, sugar, crumbled bay leaves and hot pepper sauce.
• Bring sausage/bean mixture to a boil.
• Pour sausage/bean mixture into a large ovenproof casserole dish.
• Bake, uncovered, at 350°F for 45 minutes.
• Can be served over rice.

KING CREOLE SAUSAGE AND BEAN WRAP

Steps:

• In a large nonstickskillet, add the olive oil and heat over medium heat.
• Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
• Saute and stir occasionally, for 5 minutes or until the onion is tender.
• Season with kosher salt (about 1/2 teaspoon is what I use).
• Tranfer mixture to a large saucepan; add beans with liquid.
• Heat over medium heat.
• Clean out skillet; return to the burner and heat over high heat.
• Add the sausage and cook for 5 minutes, turning to brown all sides.
• Using a slotted spoon, add the sausage to the bean mixture.
• Add the rice; stir to mix; Take out the bay leaves.
• Spoon filling onto tortillas; roll-up/wrap; serve warm.

VEGGIE AND BLACK BEAN WRAP

Steps:

• Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
• Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat.
• Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down.
• Enjoy.

CREOLE SAUSAGE AND VEGETABLES

Steps:

• In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

SANTA FE WRAP

Steps:

• Cook the ground round in a large skillet until no longer pink. Drain any fat, or use wadded paper towels to remove it from the skillet.
• Add the beans and cook until mixture is hot.
• Evenly divide mixture on 4 flour tortills.
• Evenly divide remaining ingredients and place on tortillas.
• Wrap like a burrito.
• Serve immediately.

CREAMY AVOCADO AND WHITE BEAN WRAP

Steps:

• Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
• Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
• To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
• NOTE: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. I have also used chipotle sauce with wonderful results.

SAUSAGE CREOLE

Steps:

• Mix well sausage, green pepper, onion, and egg.
• Roll into small balls.
• In a bowl mix flour and spices.
• Roll the balls in flour mixture and place in casserole dish.
• Mix tomatoes, chili sauce and chili powder on med.
• speed of mixer briefly.
• Pour over sausage.
• Cover and bake at 350* for 45 minutes.

VEGGIE BEAN WRAP

Steps:

• In a nonstick pan over medium heat, saute bell peppers & onion for 5 minutes, then add beans & stir well.
• Reduce heat to low & simmer about 5 minutes.
• In a small bowl, combine mangoes, lime juice, cilantro (& avocado, if using), then divide the mixture & set aside half of it to use as a topping.
• Fill tortillas with 1/4 of the bean mixture & 1/4 of the mango mixture, then fold ends of tortillas over & roll each of them up to make a wrap.
• Put each warp on a serving plate & top with remaining mango mixture.