Cajun Red Beans & Rice
CALORIES: 553
PREP: 10 minutes
COOK: 25 minutes
Ingredients
| 1 tbsp | oil |
|---|---|
| 1 lb | pork sausage, casings removed |
| 1 | yellow onion, diced |
| 2 | celery ribs, diced |
| 1 | green bell pepper, diced |
| 1 | red bell pepper, diced |
| 2 | garlic cloves, minced |
| 2 tbsp | Cajun seasoning |
| 1 | 15-oz can red kidney beans, drained and rinsed |
| 1 cup | long grain white rice |
| 2 1/2 cups | chicken broth |
Directions
In a large pot or Dutch oven heat oil over medium-high heat. Cook sausage until it is no longer pink. Using a slotted spoon, remove cooked sausage and set aside.
In the same pot, cook onion, celery and pepper, stirring often, for 4 to 5 minutes or until they begin to soften. Add garlic and Cajun seasoning and cook for another 30 seconds. Add sausage, rice and broth back into the pot and bring broth to a boil. Cover, reduce heat to low and simmer for 15 minutes or until all of the liquid has been absorbed. Stir well.
Enjoy immediately or store in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 553 |
| Total Fat (g) | 21 |
| Saturated fat (g) | 6 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 36 |
| Sodium (mg) | 1394 |
| Total Carbohydrate (g) | 68 |
| Dietary Fiber (g) | 7 |
| Total Sugars (g) | 10 |
| Added Sugars (g) | 0 |
| Protein (g) | 23 |
| Vitamin D (mg) | 1 |
| Calcium (mg) | 108 |
| Iron (mg) | 5 |
| Potassium (mg) | 759 |
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