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)
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.