When I woke up this morning, I had a sudden urge for Cajun food. After all of the richness of the holidays, I longed for something spicy and hearty yet without any gravy, cream or cheese. Something like good old rice and beans with a few hot sausages and veggies thrown in the pot. If you're in the mood for an easy Southern inspired meal tonight,
Traditionally smoked or fresh southern pork sausage, known as Andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chilies in this deceptively simple yet filling meal.
1 TB olive oil
12 oz fresh or smoked andouille pork sausage
1 medium onion, chopped, (about 11/2 cups)
1 medium green pepper, chopped (about 11/4 cups)
1 bay leaf
1 tsp dried thyme
1 (14.5 oz) can fire roasted diced tomatoes with green chilies plus one can water
1 (15 oz) can pinto beans, undrained
- Heat a large skillet that has a lid over medium heat. When hot, add oil and sausage links and cover.
- Cook, turning occasionally until browned on all sides, about 10 minutes.
- Remove sausage from pan and set aside. When cool, cut the sausage into 1/2-inch slices.
- Add onion and green pepper to the still hot pan; stir to remove any browned sausage bits from bottom.
- Increase heat to medium high, add bay leaf and thyme and sauté until vegetables start to soften and brown a bit, about 5 minutes.
- Add the fire roasted tomatoes, and then fill their can with water and add that too.
- Stir in the beans with their liquid and the sliced sausage.
- Reduce heat to medium and simmer for 20 minutes for flavors to develop.
- Remove bay leaf and serve over your favorite rice with a slice of fresh cornbread alongside.
Per serving (413g-wt.): 400 calories (180 from fat), 20g total fat, 5g saturated fat, 24g protein, 29g total carbohydrate (8g dietary fiber, 7g sugar), 85mg cholesterol, 910mg sodium