New Orleans Style Red Beans with Rice

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.

Total Time

30min

4.5

4 Ratings

Author: Cheryl Norman

Servings:

Ingredients

•

12 oz

Andouille Chicken Sausages , sliced

•

1 cup

Dry Red Beans

•

1 Tbsp

Olive Oil

•

Onion , chopped

•

Bell Pepper , chopped

•

2 stalks

Celery , chopped

•

2 cloves

Garlic , minced

•

3 cups

Chicken Broth

•

1 Tbsp

Cajun Seasoning

•

to taste

Salt

•

2 2/3 Tbsp

Brown Rice

Cooking Instructions

Preheat pressure cooker pot and add the Olive Oil (1 Tbsp) .

Sauté the Onion (1) , Bell Pepper (1) , and Celery (2 stalks) .

Add Garlic (2 cloves) and 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) and 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 cooked Brown Rice (2 2/3 Tbsp) . Enjoy!

Nutrition Per Serving

CALORIES

397

FAT

10.6 g

PROTEIN

32.3 g

CARBS

44.0 g