Andouille and Red Beans with Rice

Andouille and Red Beans with Rice
Photo by Randy Mayor


  • 4 ounces andouille sausage, diced
  • 1 teaspoon dried thyme leaves
  • 1 cup prechopped onion
  • Cooking spray
  • 1 cup chopped red bell pepper
  • ½ teaspoon salt
  • ¼ cup chopped fresh parsley
  • + 5 more ingredients
    • 1 (16-ounce) can dark kidney beans, rinsed and drained
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ½ teaspoon hot pepper sauce (such as Tabasco)
    • 1 ½ to 2 teaspoons salt-free Cajun seasoning

Cook rice according to the package directions, omitting salt and fat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm. Add bell pepper, onion, C...

View full recipe at My Recipes


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