Servings: 6 to 8 (Maybe more)

Andouille Sausage Seitan: subheading: Andouille Sausage Seitan:
I used the andouille recipe from this paid cookbook but you can google free seitan recipes I used the andouille recipe from this paid cookbook but you can google free seitan recipes
 
Slow Cooker Red Beans: subheading: Slow Cooker Red Beans:
1 pound dried red beans 1 pound dried red beans
Prepared andouille, sliced Prepared andouille, sliced
1 onion, chopped 1 onion, chopped
1 large bell pepper, chopped 1 large bell pepper, chopped
1 tablespoon chili powder 1 tablespoon chili powder
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon thyme 1 teaspoon thyme
1 teaspoon oregano 1 teaspoon oregano
1 teaspoon cayenne 1 teaspoon cayenne
1 teaspoon onion powder 1 teaspoon onion powder
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon brown sugar 1 teaspoon brown sugar
1 teaspoon Liquid Smoke 1 teaspoon Liquid Smoke
Bay leaves Bay leaves
Salt to taste Salt to taste
4 cups veggie stock or salted water 4 cups veggie stock or salted water
2 cups water 2 cups water
 
Yellow Rice: subheading: Yellow Rice:
2Tbsp neutral oil 2Tbsp neutral oil
2 cups long grain rice 2 cups long grain rice
2 tbsp red or green bell peppers (or both) - minced 2 tbsp red or green bell peppers (or both) - minced
2 cloves minced garlic 2 cloves minced garlic
1 Packet Sazon Seasoning* 1 Packet Sazon Seasoning*
3 cups water + 1-2tsp chikn seasoning 3 cups water + 1 to 2tsp chikn seasoning
 
Masa Harina Cornbread: subheading: Masa Harina Cornbread:
6 tbsp plant butter 6 tbsp plant butter
1 1/2 cup Masa Harina 1 ½ cup Masa Harina
1/2 cup All-purpose Flour ½ cup All-purpose Flour
2 tbsp Baking Powder 2 tbsp Baking Powder
1 tsp Salt 1 tsp Salt
1 1/3 cup Plant Milk 1 ⅓ cup Plant Milk
1/4 cup Maple Syrup ¼ cup Maple Syrup
2 prepared starch or flax eggs 2 prepared starch or flax eggs
 
*Sazon Seasoning: subheading: *Sazon Seasoning:
1tsp cumin 1tsp cumin
1tsp coriander 1tsp coriander
1tsp turmeric 1tsp turmeric
1tsp garlic powder 1tsp garlic powder
1/2tsp chili powder ½tsp chili powder
1/2tsp oregano ½tsp oregano
1/2tsp salt ½tsp salt

The day before, prepare your sausage if using and place i the fridge to chill until ready to make red beans.
Beans: subheading: Beans:
The morning of toss all of the red bean ingredients in to a slow cooker with the sliced andouille, stir, and set to LOW for 12 hours.
About an hour before the beans are ready, begin to make the cornbread and rice.
Cornbread: subheading: Cornbread:
Preheat oven to 425ºF. Place the butter in a 9x9-inch square glass baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn. Meanwhile, in a medium bowl, whisk together the dry ingredients. Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add the prepared eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish. Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened.
Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20 to 25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.
Rice: subheading: Rice:
In a medium saucepan set over medium heat, add the oil. Once heated, add the rice and cook for 1 minute. Add the bell pepper and garlic, cook for 2 additional minutes. Add in the seasonings and water. Turn heat up and bring to a boil. Then reduce heat to low. Place a tight fitting lid over the pot and simmer for 12 to 13 minutes or until the rice is fully cooked. Remove from the heat and let sit, with the lid on for 6 to 8 minutes. Fluff with a fork and taste for salt.