Ingredients
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8 ounces reduced-fat smoked turkey sausage
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1 1/2 cups sliced celery
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1/2-1 jalapeno, minced
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2 teaspoons minced garlic
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2 bay leaves
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1 1/2 teaspoons dried thyme
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2 (15 ounce) cans red beans, drained and rinsed (or 8 ounces of dried beans sorted, soaked and cooked per package directions, then drained)
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1 (14 1/2 ounce) can chicken broth
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3 -4 dashes Tabasco sauce
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cayenne pepper
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4 cups hot cooked rice
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1 1/2 cups chopped onions
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ground black pepper
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1 1/2 cups chopped green peppers
Instructions
- Slice sausage, then cut into quarters. Cook it in a large saucepan until well-browned for 5 to 8 minutes. (I added about one tsp of oil so that it would brown nicely).
- Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
- Stir in bay leaves and thyme. Cook 1 or 2 minutes more.
- Add beans to pan. Using a potato masher, mash about one-fourth of them. Add chicken broth. Bring mixture to a boil. Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
- Discard bay leaves. Season to taste with Tabasco, cayenne and black pepper. Serve over rice.