Red Beans and Rice

1 - 12 Oz. bag red beans
1 large onion (chopped)
Chili Powder
Red Pepper
Salt
Garlic salt
1 pound Polk's Sausage (cut into 3 inch lengths)

Cover Red beans with water and bring to a boil. Add chopped onion. Add chili powder, red pepper, salt, and garlic salt to taste.
Cover container and simmer for at least 3 hours.
Add Polk's Sausage, cover, then cook slowly for 1 1/2 hours or until ready to serve.
Continually add water and seasonings throughout cooking process.

Polk's Sausage and Chicken Gumbo

7 T oil
3 T flour
1 qt. Water
1 Lg. Bag cut okra
1 chicken (deboned parts)
1 can tomatoes
3 green onions (chopped)
1 bell pepper (chopped)
2 stalks celery (chopped)
2 lbs. Polk's Sausage (cut into 1 inch lengths)

Mix oil and flour in large pot over high heat until very brown, stir frequently to avoid scorching.
Add water, okra, chicken, tomatoes, bell pepper, green onions, celery, and salt to taste. Simmer over medium heat for 2 hours.
Add Polk's Sausage, continue to simmer for 1 hour. Serve hot over rice.

Polk's Sausage and Hot Fruit

2 pounds Polk's Sausage
Soy sauce
Pineapple juice
2 cans chunked pineapple
1 bottle cherries

Marinate 1 inch lengths sausage in 50-50 mixture of soy sauce and pineapple juice for several hours.
Cook sausage on bar-b-que grill until done.
Heat pineapple chunks and cherries in covered dish in oven.
Serve sausage and hot fruit as hor-d'orves.