• Place your Cast Iron Dutch Oven on the stove, pre heat on high heat for 5-7 Minutes.
• Once heated, add the bacon and cook until rendered and bacon starts to caramelize.
• Add the caraway, onions and garlic. Sauté in the bacon fat until onions are soft and translucent.
• Add the carrots, apples and cabbage. Sauté for 5 minutes to soften.
• Add the seasoned salt, pepper, sugar and mix well.
• Add the Chicken stock and choice of Beer – we prefer an amber or darker beer.
• Cover the cast iron dutch oven and cook on medium heat for about 20 minutes.
• Remove cover, stir well and continue to cook on medium heat until 80% of liquid has evaporated.
• Adjust seasoning as needed. If too much liquid evaporates add more stock.
• Serve hot with grilled or smoked Polidori Beer Brats!

• Preheat Oven, Grill, Smoker or Charcoal Grill to 400 Degrees. 
• Spray your 9×13 pan with non-stick cooking spray.
• First Layer as follows: Half of the tortilla strips and the cooked Andouille, all of the red enchilada sauce, half of the Crema, cheddar cheese blend, and cotija cheese.
  
• Second Layer as follows: Remainder of tortilla strips and cooked Andouille, all of the green enchilada sauce, remainder of Crema, cheddar cheese blend, and cotija cheese.
  
• Bake uncovered at 400 degrees for 20-30 minutes or until the cheese is bubbling and top is starting to brown.
• Using hot pads remove from the oven, grill or smoker and top with the chopped cilantro.
• Allow to cool for 5 minutes, then cut and serve.

To cook the beans

• In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It’s ok to leave the garlic in the beans.

To make the red beans and rice

• In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans. Cover with the chicken stock.
• Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious.
• Cook as much rice as desired according to package directions. I used long grain rice for this recipe.
• Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.