Description
A New Orleans favorite is given a healthy twist without sacrificing taste. Made in under an hour, this Red Beans and Brown Rice recipe is sure to please.
Ingredients
Scale
- 2 cups uncooked basmati brown rice
- 13 ounces turkey kiebalsa (or chicken andouille)
- 1 tablespoon canola oil
- 1 large onion, finely chopped (about 1 1/4 cup)
- 1 large green pepper, finely chopped (about 1 cup)
- 3 large celery stalks, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 (15 ounces) cans red beans, drained and rinsed
- 2 1/2 cups water
- Your favorite hot sauce
Instructions
- Cook rice according to package and set aside.
- In a large Dutch oven over medium-high heat, cook kielbasa or sausage to sear, stirring frequently for 4 minutes. Remove from pot and set aside.
- Reduce to medium heat and add oil. Add onion, pepper and celery; saute for 8 minutes, stirring occasionally. Add garlic, Cajun seasoning, smoked paprika and salt; saute another 2 minutes, stirring occasionally.
- Add in beans and water; bring to a boil. Lower to a simmer and cook for 15 minutes.
- Mash some of the beans against the side of the pot to thicken the broth. Add the sausage back in, stir well and cook another 15 minutes.
- Serve over brown rice and with your favorite hot sauce.