Sunday, January 18, 2009

Kansa Red Beans and Rice

This is an easy recipe that you can make easily make changes to. It is a little different than most red beans and rice recipes with the added colored peppers and ketchup. You can use either dried or canned beans, different peppers and different sausage depending on your taste.

8 ounces reduced-fat turkey sausage (smoked is best)
1 tablespoon cooking oil
1 1/2 cups chopped onions
1 1/2 cups peppers. green, yellow or red
1 1/2 cups sliced celery
2 teaspoon minced garlic
2 bay leaves
1 1/2 dried thyme
1 (114 ounce) cans red beans, drained and rinsed ( or 8 ounces of dried beans sorted, soaked and cooked per directions, then drained)
1 (14 1/2 ounce) can chicken broth
3-4 dashes Louisiana Hot Sauce
1-2 tablespoons ketchup
ground black pepper
4 cups hot cooked rice


Slice sausage, then cut into quarters. Cook the sausage in a large saucepan with the cooking oil until well-browned for 5 to 8 minutes.

Add all of the vegetables, including garlic and saute until they begin to brown, about 10 minutes.

Stir in the bay leaves and thyme. Cook for 1 to 2 minutes more.

Add beans to pan. Add chicken broth. Bring mixture to a boil, lower heat and simmer, uncovered for about 15 -20 minutes until vegetables are tender and sauce thickens.

Remove the bay leaves. Season to taste with the Louisiana Hot sauce, ketchup and black pepper. Serve over Rice.

Note: Instead of Louisiana hot sauce you can use 3-4 dashes of Tabasco sauce and cayenne pepper to taste.

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