Red Beans and Rice with Andouille Sausage
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INGREDIENTS
- 12 ounces Andouille Sausage ; sliced (I used Aidells brand)
- 2 teaspoons olive oil ; plus more as needed
- 1 medium onion ; diced
- 1 rib celery ; diced
- 3 cloves garlic ; minced
- 1 red bell pepper ; diced
- half ; of a yellow bell pepper
- 1 cup chicken broth
- 20 ounces diced tomatoes in juices
- 1/2 teaspoon salt ; or according to taste preferences
- 1/2 teaspoon black pepper
- dash
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 2 - 14 ounce cans kidney or red beans ; (I like Bush's and only drained 1 can)
- 2 cups rice ; cooked according to package instructions
- hot ; sauce for serving
INSTRUCTIONS
Heat a large cast iron pot over medium-high heat. Cook the sausage slices until browned. Remove and set aside.
Add the olive oil to the pot and saute the onion over medium heat until translucent and tender, about 5-7 minutes, stirring frequently. Add the celery and garlic and continue to saute for 2 minutes more.
Return the sausage to the pan. Stir in the bell pepper, broth, tomatoes, salt, pepper, cayenne, bay leaves, oregano, allspice, and cloves. Bring to a boil, then reduce to low and simmer for 20-30 minutes, or until the vegetables reach desired tenderness.
Stir in the beans and cook until heated through. Taste for seasonings and adjust if necessary. Serve over rice.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 recipe (991g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1835 | ||
| Calories from Fat: 62 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.9g | 9 % | |
| Saturated Fat 1.3g | 7 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1111.8mg | 38 % | |
| Potassium 1403.1mg | 37 % | |
| Total Carbohydrate 398.8g | 117 % | |
| Dietary Fiber 24.2g | 97 % | |
| Sugars, other 374.7g | ||
| Protein 37.1g | 53 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1835
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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