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INGREDIENTS
1 loaf French Bread, sliced 1/3 in thick
1/2 stick Butter, melted
Tony Chachere's Creole Seasoning
1 box Tony Chachere's Red Beans and Rice, prepared
Or 2 cans Red Beans, cooked and cooled
3 links Louisiana Pork Sausage, baked 20 minutes and sliced
1/2 cup Parsley, chopped (garnish)
PROCEDURE
- Brush bread slices with butter and sprinkle with Creole seasoning.
- Bake on sheet pans for 5 minutes or until crisp. Remove to cool.
- Bake sausage on sheet pans as well, and slice thin.
- Prepare Red Beans and Rice according to package directs wit out any meat products or cook canned beans. Let cool to room temperature.
- Spread a heaping tablespoon of red beans on toasts and top with a slice of sausage.
- Sprinkle with parsley and serve.
