Friday, March 04, 2011

easy-schmeasy red beans and rice

Another "light" version of a fatty classic.

2 cups Texmati white rice
3 tablespoons extra virgin olive oil

1 pkg (14 oz) turkey sausage

2 cans red beans

Zatarain's Creole seasoning
cayenne pepper

cold beer


Cook rice; set aside

Thinly-slice the sausage.
Add olive oil to large skillet and heat over medium-high heat. Add the sausage, and generously sprinkle with Creole seasoning and cayenne pepper (to taste). Stir frequently for about 5-7 minutes, until the sausages begin to brown on both sides.

Strain liquid from the red beans and add to the sausage. Cook until warmed through.

Serve over rice. Enjoy with a cold beer.

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