March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
This is an easy, one-pot version of the famous New Orleans dish.
½ pound andouille sausage
1 large onion, chopped
3 cloves garlic, chopped
2 ribs celery, chopped
1 14½-ounce can diced tomatoes with liquid
1 15-ounce can kidney beans, drained and rinsed
½ teaspoon salt
¼ to 1 teaspoon black pepper
2 teaspoons ground thyme
2 teaspoons dried sweet basil
1 to 2 teaspoons cayenne
1 tablespoon paprika
2 to 5 drops hot pepper sauce
1 bay leaf
1 cup uncooked brown rice
1 green bell pepper, chopped
- Brown the sausage with the onion, garlic and celery for about 4 to 6 minutes.
- Add the tomatoes, kidney beans, 2 cups water, salt, pepper, thyme, basil, cayenne, paprika, hot sauce, bay leaf, and rice.
- Bring to a boil.
- Add the rice, decrease heat, cover and simmer 45 minutes.
- Remove from heat. Add the green pepper, stir well, cover and let stand 10 minutes. Stir before serving.
Serving size: 2 Cups
Calories: 515; Total Fat 20g; Saturated Fat: .426g; Cholesterol: 0mg; Sodium: 720mg; Total Carbohydrate: 65g; Dietary Fiber: 13g; Protein: 21g.