Ingredients:
4 to 6 links of Treasure Hickory Smoked Sausage
1/2 Cup Chopped Onion
1/3 Cup Ketchup
1/4 Cup Barbecue Sauce
3 Tbsp. Brown Sugar
1 Tsp. Chili Powder
1 Tsp. Salt
1/2 Tsp. Pepper
2 Tbsp. Prepared Mustard
1 large Can (28 ounces) Pork ‘n Beans
1 Can (approx. 16 ounces) small Red beans or Black beans, drained, rinsed
1 Can (approx. 16 ounces) Pinto Beans or Great Northern, drained, rinsed
1 Can (8 ounces) Crushed Pineapple in own juice (do not drain)

Preparation:
• Combine all ingredients in the slow cooker insert. Cover and cook on HIGH for an hour. Reduce heat to LOW and cook 3 to 5 hours on LOW heat. Serves 4 to 6.

Ingredients:
2 lbs. Chicken Thighs cut into about 1 inch pieces
1 14 oz. Pkg. Thomas Ragin’ Cajun Andouille Sausage cut into 1 inch pieces
1 Green Bell Pepper
1 Red Bell Pepper
1 Large Onion
3 Cloves Garlic, chopped
2 Cups Chicken Stock or Broth
3 Tbsp. Tomato Paste
Extra Virgin Olive Oil
Creole/Cajun Seasoning

The following should be added once the Chicken & Andouille Sausage dish is done and the heat is turned off.
3 Tbsp. Basil
3 Tbsp. Flat-leaf parsley

Preparation:
• Coat the bottom of a heavy bottom pot with olive oil.
• Season the chicken with the salt, pepper and creole seasoning to taste, then place in the pot to brown the chicken. Once that is done, remove the chicken from the pot and set aside.
• Add andouille sausage to the pot and cook for about 5-7 minutes just until browned then remove the sausage and set aside with the chicken.
• Sauté the onions, red and green bell peppers for about 2 minutes, then add the garlic and continue to sauté until the vegetables are tender. Once the vegetables are tender, add the tomato paste to the pot and cook with the vegetables for about 3 minutes. There should be a nice coating on the bottom of the pot by this time.
• Add the chicken stock to deglaze the bottom of your pot until all of the brown bits and tomato paste comes up from the bottom. After the pot is thoroughly deglazed, add the chicken and sausage back to the pot then bring to a boil. Reduce the heat, cover the pot and simmer for about 45 minutes to 1 hour.

NOTE: You can also deglaze your pot with a white wine for variation if you like prior to adding the chicken stock.

Ingredients:
5 Tsp. Butter, divided
1 1/4 cups sliced Thomas Ragin’ Cajun Andouille Sausage
2 small Plum Tomatoes, seeded and chopped
1/2 medium Onion, chopped
1/2 medium Red Bell Pepper chopped
1 Celery Rib, chopped
1 Tsp. minced Garlic
1 Tsp. Creole Seasoning, divided
12 large Eggs
1 Tbsp. Chopped Fresh Parsley
Vegetable oil cooking spray
1 1/2 cups shredded Monterey Jack Cheese
Hot Sauce

Preparation:
• Melt 1 teaspoon butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/2 teaspoon Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.
• Whisk together eggs, parsley, and remaining 1/2 teaspoon Creole seasoning.
• Melt 1 teaspoon butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-fourth of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.
• Sprinkle 1 side of omelet with one-fourth each sausage mixture and cheese. Fold omelet in half after filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure 3 times with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Ingredients:
Olive oil
1 Medium Onion, chopped
2 Stalks Celery, chopped
1/2 Green Bell Pepper, seeded and chopped
2 Cloves Garlic, chopped
Creole/Cajun seasoning
14 oz. Thomas Ragin’ Cajun Andouille Sausage, sliced
1 28 oz can Diced Tomatoes, un-drained
Water
Tomato paste
Red wine
Thyme
1 15 oz can dark red Kidney Beans, drained and rinsed

Preparation:
• In a large, deep skillet, sauté onion, celery and green pepper until soft.
• Add garlic and sauté for 5 minutes more.
• Push the sautéed veggies to the sides of the skillet and dump in the sliced andouille.
• Sprinkle with creole seasoning.
• Cook until the sausage is browned, stirring frequently.
• Add the can of diced tomatoes, juice and all, add some more creole seasoning, mix well, lower heat and simmer, covered.
• After 30 minutes or so, add 1 cup water and 2 tablespoons of tomato paste and a bit of wine (1/4 cup or so).
• Mix well, and add 1 tablespoon thyme.
• Taste and adjust seasoning, adding more creole seasoning to taste. You may add more tomato paste and water for the consistency you like.
• Add the drained kidney beans, cover and let simmer a while longer.
• Serve over rice.

Ingredients:
1 Package Cornbread Stuffing
½ Pound Ragin Cajun Andouille Sausage
1 Tablespoons of Olive Oil
½ cup red bell pepper, diced
1/2 cup(s) diced celery
1 cup yellow onions diced
1 teaspoon sage

Preparation:
• Cut ½ pound of Ragin Cajun Andouille Sausage into ½ inch slices. Saute in 1 teaspoon of Olive Oil until browned, about 20 minutes. Place in a dish.
• In the same pan that you cooked the sausage , drain all but about 3 tablespoons of oil. Saute the onions, celery and red peppers until soft. About 5 minutes. Add the sausage and mix.
• Mix the Cornbread stuffing per directions on the box. Toss in the sausage, onion, celery and pepper mixture well and serve as or bake uncovered until golden brown and slightly crisp on top, about 25 minutes in a 350º oven. Enjoy