Crescent City Chili Dip
Ingredients | 1 | tablespoon canola oil | | 6 | ounces andouille sausage, sliced | | ¼ | cup finely diced green bell pepper | | ¼ | cup finely diced celery | |
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
Ingredients
- 1 tablespoon canola oil
- 6 ounces andouille sausage, sliced
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 (15-ounce) can red beans, rinsed and drained
- 1 (15-ounce) can HORMEL® Chili No Beans
- 2 teaspoons Creole/Cajun seasoning
- 1/2 teaspoon cayenne
- 2 cups shredded Cheddar cheese
- 4 green onions, sliced
- baguette slices as desired
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