LOUISIANA RED BEANS & RICE
1 Tbs. oil, such as canola
4 oz. spicy smoked sausage, such as andouille or chorizo, diced, about 1/2 cup (or your favorite)
1 small onion chopped
1 stalk celery, chopped
2 cloves garlic, minced
1/2 tsp, dried oregano
1/4 tsp. dry Cajun seasoing
2 1/4 cups chicken broth
1 cup uncooked rice
1 can (15.25 oz.) red kidney beans, drained and rinsed
1 tbs. chopped fresh parsley
In pot, heat oil over medium-high heat. Add sausage: cook, stirring occasionally....until browned, about 4 minutes.With slotted spoon, remove from pot and reserve.
To drippings in pot, add onion, celery, garlic, oregano and seasoning. cook, stirring occasionally until vegetables are softened, about 5 minutes.
Increase heat to high, add broth and bring to boil. Stir in rice, reduce heat to medium low. Cover and cook 15 minutes.
Stir in beans and reserved sausage, cover, and cook until liquid is absorbed, about 5 minutes.
Remove from heat, let stand 5 minutes and stir in parsley.
Makes 8 servings. Per serving = 224 calories, 9g. protein, 8g. fat, 12 mg. chol, 29g. carbs, 548mg sodium, 4 g. fiber, 0g sugar
Time in the kitchen 25 min. ready to serve in 50 min.