TJS’s *Healthy* Andouille, Beans and Rice

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In honor of Fat Tuesday–which if I’m keeping track has been every Tuesday…and Wednesday, Thursday, Friday etc. in this house since before the holidays. (Seriously, has ANYONE seen my will power? I think I left it in a jar of cookies somewhere…)–I present you with a New Orleans inspired one-pan dish that is the epitome of winter fare.

As I’ve shared before, Hubby and I have a special place in our hearts, and palates, for NOLA. The food, the culture, the food, the energy, the food, the people, the FOOD….you get it. So when I had to come up  with a dinner idea on a snowy night, this cozy, nostalgic cuisine was a must.

In That’s SO Jenn style, I’ve made this totally simple, lacking in labor and totally delivering in flavor. Protein packed smoked Andouille chicken sausage is the heart of the dish, while brown rice and cannellini beans add a bit of healthy soul, a twist to the typical red beans and white rice. Throw in some rhythm from a can of stewed tomatoes married with onions, celery and green peppers (a nod to their holy trinity of cooking), and you’ve got yourself a harmonious meal that’s ironically not-so-fattening for Fat Tuesday.

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1 (12 oz.) package cooked smoked andouille chicken sausage

1 (14.5 oz.) can original recipe stewed tomatoes, undrained

1 (15.5 oz.) can cannellini beans, rinsed and drained

1 yellow onion, chopped

About 1 cup prepared instant brown rice

2 tablespoons olive oil

Cajun seasoning, to taste (I use Slap Ya Mama brand)

Kosher salt, to taste

1-2 pinches celery salt, to taste

Chopped scallion (green onion), fresh or dried, for garnish

Boil brown rice according to instructions.

Drizzle olive oil in a pan and sauté onions under tender and slightly browned.

Add brown rice, rinsed/drained cannellini beans and stewed tomatoes.

Cut chicken sausage into rounds. Push rice, beans and tomatoes to side of pan, and add chicken sausage.

Cook until warm and slightly golden.

Stir everything together and season with cajun seasoning, kosher salt, and celery salt.

Garnish with scallion, eat and enjoy!

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