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
3hr 40min
4.3
3 Ratings
Author: Cheryl Norman
Servings:
4
Ingredients
•
12
oz
Andouille Chicken Sausages
, sliced
•
1
cup
Dry Red Beans
•
1
Tbsp
Olive Oil
•
1
Onion
, chopped
•
1
Bell Pepper
, chopped
•
2
stalks
Celery
, chopped
•
2
cloves
Garlic
, minced
•
3
cups
Chicken Broth
•
1
Tbsp
Cajun Seasoning
•
to taste
Salt
•
2
cups
Brown Rice
, cooked
Cooking Instructions
1.
Preheat pressure cooker pot and add the
Olive Oil (1 Tbsp)
.
2.
Sauté the
Onion (1)
,
Bell Pepper (1)
, and
Celery (2 stalks)
.
3.
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.
4.
Bring to pressure and cook 15 minutes. Or if using an electric pressure cooker, cook 20 minutes.
5.
Allow pressure to drop on its own at least 10 minutes.
6.
Release remaining pressure, carefully open lid, and serve in bowls over 1/2 cup
Brown Rice (2 cups)
. Enjoy!
Nutrition Per Serving
CALORIES
470
FAT
12.1 g
PROTEIN
34.1 g
CARBS
57.4 g
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