4-6 servings

1 pound dried navy beans, soaked overnight
1 pound smoked Andouille sausage, sliced
1 tablespoon of canola oil
1 large onion, small diced
1 large carrot, cut on a biased about a half inch thick
2 stalks celery, chopped
1 head of garlic, minced
1 quart of chicken stock
2 bay leaves
4 sprigs of fresh thyme
2 tablespoons of Jay D’s Spicy and Sweet Rub
Salt/Pepper-to taste

In a dutch oven or cast iron pot, heat canola oil in a pan and brown sausage on both sides.  Transfer to a small bowl, leaving the residual oil in the pan.  Saute onion, garlic, celery and carrot until soft.  Add stock, rub, bay leaves, fresh thyme, sausage and dried beans and bring up to a boil.  Turn down to a simmer, cover and cook for about 2 hours or until beans are tender.  Check seasonings and add salt and pepper to your taste.


4 boneless, skinless chicken breast
4 tablespoons of Jay D’s Spicy and Sweet Rub
1 tablespoon canola oil

Preheat oven to 350F.   To blacken chicken, heat a cast iron pan with a tablespoon of canola oil over medium high heat.  Season chicken liberally with the rub.  Sear on both sides until slightly black.  Transfer to an oven and cook for 10 minutes or until the internal temperature of the chicken reaches 165F.  Slice and serve over Jay D’s Sweet and Spicy Cassoulet.