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Cajun Red Beans and Rice |
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Serves: 6 Print this RecipeDel Tinsley - Nashville, Tennessee Bake-Off® Contest 35,1992 Red beans and rice is a traditional Southern favorite made with a spicy, heavily smoked sausage of French origin, called andouille. 3/4 pound finely chopped hickory-smoked andouille sausages, skinned or cooked hot Italian sausage 1 cup chopped onions 1 (15 1/2-ounce) can red beans, drained 1 (8-ounce) can tomato sauce 1/2 cup diced green bell peppers 1/2 cup diced yellow bell pepper 2 garlic cloves, minced 1 teaspoon dried oregano leaves 1 teaspoon dried thyme leaves 1 tablespoon dry sherry, if desired 6 cups hot cooked rice 1/3 cup sliced green onions Hot pepper sauce __Del Tinsley ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In large skillet, brown sausage and onions over medium-high heat for 3 minutes, stirring frequently; drain. Stir in beans, tomato sauce, bell peppers, garlic, oregano and thyme. Reduce heat to low; simmer 15 minutes, stirring occasionally. Stir in sherry. Serve over rice; garnish with green onions. Serve with hot pepper sauce. Nutrition Per Serving: Calories 470; Protein 18g; Carbohydrate 8Sg; Fat 8g; Sodium 730mg PICTURE: Top to bottom: Bean and Sausage Bake, Cajun Red Beans and Rice From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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