We love the spicy flavors of New Orleans style dishes, but we need to watch our waistlines. So I’ve lightened one of our favorites, red beans and rice, by using chicken sausage. I also serve with cooked brown rice instead of traditional white rice to boost fiber.
Author: Cheryl Norman
Andouille Chicken Sausages
Dry Red Beans
Preheat pressure cooker pot and add the
Olive Oil (1 Tbsp)
Bell Pepper (1)
Celery (2 stalks)
Garlic (2 cloves)
Cajun Seasoning (1 Tbsp)
and stir for 30 seconds or long enough to “bloom” the spices. Add
Andouille Chicken Sausages (12 oz)
Chicken Broth (3 cups)
Dry Red Beans (1 cup)
Salt (to taste)
, and then seal cooker.
Bring to pressure and cook 15 minutes. Or if using an electric pressure cooker, cook 20 minutes.
Allow pressure to drop on its own at least 10 minutes.
Release remaining pressure, carefully open lid, and serve in bowls over 1/2 cup
Brown Rice (2 cups)
Nutrition Per Serving
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