1 T. olive oil

1/2 C. chopped onion

1/2 C. chopped green bell pepper

1/2 C. chopped celery

2 tsp. minced garlic

1 tsp. dried thyme

1/4 tsp. salt

2 bay leaves

4 ounces turkey sausage links, cut into chunks

3 C. cooked red beans or canned red beans, rinsed and drained

1/2 C. chicken broth

Hot-pepper sauce

2 C. hot cooked instant brown rice

 

Set a large pot over medium-high heat. Add the oil. Heat for 30 seconds. Add the onion, pepper, celery, garlic, thyme, salt, and bay leaves. Cook, stirring occasionally, for 3 minutes, or until starting to soften. Scrape the vegetables to one side of the pan. Add the sausage to the empty side. Cook, stirring occasionally, for about 5 minutes, or until the sausage is lightly browned. Add the beans and broth. Cover and simmer over medium-low heat for about 15 minutes, or until the flavors blend. Remove and discard the bay leaves. Add up to 1 tsp. of hot-pepper sauce. Serve over the rice. Pass the hot-pepper sauce at the table.

 

Yield: 4 servings

Calories: 403

Fat: 9g

Fiber: 12g