| 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, jws@teleport.com on
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