Ingredients
Before you begin: Wash your hands.
Serving size: 2 Cups
Serves 4
Calories: 515; Total Fat 20g; Saturated Fat: .426g; Cholesterol: 0mg; Sodium: 720mg; Total Carbohydrate: 65g; Dietary Fiber: 13g; Protein: 21g
- 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 for 45 minutes.
- Remove from heat. Add the green pepper, stir well, cover and let stand 10 minutes. Stir before serving.
Serving size: 2 Cups
Serves 4
Calories: 515; Total Fat 20g; Saturated Fat: .426g; Cholesterol: 0mg; Sodium: 720mg; Total Carbohydrate: 65g; Dietary Fiber: 13g; Protein: 21g
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