With the first cold snap of the year, we have been in a comfort food mood all week! So, today, as I thought about what to make for dinner, the andouille sausage sitting in the fridge came to mind. What better use for a good Cajun sausage than red beans and rice!
This recipe also uses brown rice, but you can feel free to use white. I also used a couple chipotle peppers for a little extra smokey kick. It makes about 10 1-cup servings. For my Weight Watchers friends, it's about 6 points a serving.
Red Beans and Rice with Andouille
1 tsp olive oil
12 oz andouille sausage, sliced thinly
3 cloves garlic minced
2 onions, diced
2 green peppers, diced
2 chipotle peppers in adobo, minced
3 cups chicken broth
1 cup brown rice
2 15-oz cans tomato puree
2 15-oz cans red beans ( you can use kidney beans), drained and rinsed
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
Heat oil in a skillet over medium-high heat and saute sausage and garlic until slightly browned.
Add sausage and all remaining ingredients to a large pot and heat to a boil. Reduce heat to low and simmer until rice is done, about 45 minutes. Top with sliced green onion or cilantro.