Monday, April 14, 2008

Andouille sausage, red beans, and rice

Not an original creation, I tried this for the first time tonight and it was good and filling. We added tons more hot sauce to our plates though

Andouille and Red Beans with Rice


Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
Cooking spray
4 ounces andouille sausage, diced- I used a whole 12 ounce package
1 cup chopped red bell pepper- I used a whole red bell pepper
1 cup prechopped onion- I used half an onion
1 1/2 to 2 teaspoons salt-free Cajun seasoning
1 teaspoon dried thyme leaves
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 (16-ounce) can dark kidney beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley- I skipped fresh parsley
1/2 teaspoon salt
Preparation
Cook rice according to the package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Stir in rice and serve.

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