Red Beans & Sausage Jambalaya
Per serving
This recipe comes from "The Good Carb Cookbook" by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand.
Ingredients
4 serv.- cooking spray
- smoked sausage, diced (about 5 ounces)↗1 cup
- onion, chopped↗1⁄2 cup
- celery, sliced↗1⁄2 cup
- garlic, crushed↗1 teaspoon
- canned tomatoes, undrained14 1⁄2 ounces
- (15 ounce) can red beans, drained and rinsed↗1
- cajun seasoning1 1⁄2 - 2 teaspoons
- ground paprika↗1 1⁄2 teaspoons
- cooked brown rice↗3 cups
Step-by-step instructions
- 1
Coat a large skillet or dutch oven with cooking spray.
- 2
Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
- 3
Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
- 4
Stir in the rice and cook and stir for another minute or two until the rice is heated through.
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