Red Beans & Sausage Jambalaya |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe comes from The Good Carb Cookbook by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand. Ingredients:
cooking spray |
1 cup smoked sausage, diced (about 5 ounces) |
1/2 cup onion, chopped |
1/2 cup celery, sliced |
1 teaspoon garlic, crushed |
14 1/2 ounces canned tomatoes, undrained |
1 (15 ounce) can red beans, drained and rinsed |
1 1/2-2 teaspoons cajun seasoning |
1 1/2 teaspoons ground paprika |
3 cups cooked brown rice |
Directions:
1. Coat a large skillet or dutch oven with cooking spray.
2. Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
3. Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
4. Stir in the rice and cook and stir for another minute or two until the rice is heated through.
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