Creole Red Bean Crostini from Tony Chachere's


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.
  • Sprinkle with parsley and serve.