Monday, May 16, 2005

Cajun Red Beans and Rice

Cajun Red Beans and Rice (Adapted from Cooking Light)

2 tablespoons olive oil
2 three-ounce chicken andouille sausage links, coarsely chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons Cajun seasoning
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, minced
15 ounce can red beans, rinsed and drained
1/4 cup water
14.5 ounce can fire-roasted diced tomatoes
fresh ground black pepper
4 cups hot cooked brown rice

In a large skillet, heat oil over medium-high. Add sausage, celery, onion and red bell pepper - cook for 4 minutes. Stir in Cajun seasoning, salt, oregano and garlic - cook until fragrant, about 1 minute.

In a small bowl, partially mash beans with a fork. Stir beans, 1/4 cup water and tomatoes into the skillet - bring to a boil, reduce heat and simmer until thickened, about 10 minutes. Remove from the heat - season with fresh ground black pepper. Serve over rice.

Makes about 4 servings.

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