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
Before you begin: Wash your hands.
- 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.