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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Andouille and Red Beans with Rice Recipe

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This recipe for Andouille and Red Beans with Rice is from ENJOYING LIFE AND FOOD 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice
4 oz Andouille sausage, diced
1 cup chopped red bell pepper
1 cup chopped onion
1-1/2 to 2 t salt-free Cajun seasoning
1 t dried thyme leaves
1/2 t hot pepper sauce (such as Tabasco)
1 (16-oz) can dark kidney beans, rinsed and drained
1 (14-oz) can fat-free, less sodium chicken broth
1/4 cup chopped fresh parsley
1/2 t salt
Directions:
Directions:
Prepare rice. Set aside. Heat a large skillet over medium-high heat. Once pan is hot, add oil and sausage; cook 3 mins 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; saute 3 mins or until onions are tender. Add beans and broth to pan; cook 8 mins or until thick, mashing half of the beans. Add back sausage, and parsley and salt if needed. Cook 1 mins stirring occasionally. Serve over rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 mins
Personal Notes:
Personal Notes:
I like to use small red beans & small white beans instead of kidney beans. (either or OR both!). I also like to use Aidells Chicken and Apple smoked chicken sausage -- turns out delicious every time!

 

 

 

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