| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Cajun | Ethnic, Cajun | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oi |
| 1/2 | lb | Turkey kielbasa sausage; sliced |
| 3/4 | c | Frozen onions; chopped |
| 1 | ts | Bottled minced garlic |
| 1 1/2 | c | Instant rice |
| 1/4 | c | White or red wine |
| 1 1/2 | c | Nonfat chicken broth |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1/2 | ts | Black pepper |
| 1 | cn | (15-ounce) white beans; drained |
| 1 | cn | (15-ounce) black beans; drained |
| Cayenne pepper or tabasco sauce | ||
| 1 | cn | (14 1/2-ounce) stewed tomatoes |
| 1/2 | c | Tiny shrimp |
INSTRUCTIONS
Heat oil in large, nonstick skillet on medium-high. Cook sausage, onions and garlic in oil for 2 minutes. Add rice, wine and chicken broth. Reduce heat to medium, cover pan and cook 5 minutes. Meanwhile, combine onion powder, thyme, oregano and pepper in a small bowl or cup; add to rice mixture along with white and black beans, cayenne pepper to taste, stewed tomatoes and shrimp. Cover and cook 9 minutes over medium-low heat, stirring occasionally. Serve at once or simmer until ready to eat. You can use andouille sausage or salami instead of kielbasa; red beans instead of white; chicken (cook it with the sausage and onions) instead of shrimp. Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, [email protected] on
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