Anudder New Orleans Treat!

Yeaaaaahhhhhhhhhhhhhhhhhhh babyyyyyyyyyyy...I got another winner from New Orleans babbbyyyyyyyy!
It's called Andouille and Red Beans...

INGREDIENTS:

1 (3 1/2-ounce) bag boil-in-bag long-grain rice Cooking spray

4 ounces andouille sausage, diced

1 cup chopped red bell pepper

1 cup prechopped onion

1 1/2 to 2 teaspoons salt-free Cajun seasoning

1 teaspoon dried thyme leaves

1/2 teaspoon hot pepper sauce (such as Tabasco)

1 (16-ounce) can dark kidney beans, rinsed and drained

1 (14-ounce) can fat-free, less-sodium chicken broth

1/4 cup chopped fresh parsley 1/2 teaspoon salt

DIRECTIONS:


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, 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.


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


Serve with warm cornbread and butter...Enjoy babyyyyyyyyy!