Rating: 4 stars
35 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0

With a generous hit of spice and smoke, andouille sausage has long been a favorite ingredient in Cajun recipes. It adds depth of flavor to this simple bean dish.

Nancy Hughes
Recipe by Cooking Light March 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to the package directions, omitting salt and fat.

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  • 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, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.

Chef's Notes

While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.

Nutrition Facts

245 calories; calories from fat 21%; fat 5.6g; saturated fat 2.1g; mono fat 2.4g; poly fat 0.8g; protein 11.7g; carbohydrates 37g; fiber 4.2g; cholesterol 20mg; iron 2.7mg; sodium 900mg; calcium 41mg.
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