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Dinner · Lunch · Soups + Salads

Louisiana Rice and Beans with Spicy ArtisanSausage

Kayem Artisan Four Pepper Hot Sausage Foodservice recipe for Louisiana Rice and Beans.

Serves 5 · Prep 20 Minutes · Cook 20 Minutes

Ingredients

4 Serving Kayem Artisan Four Pepper Hot Sausage
1 Each cooking spray or olive oil
1 1/2 Tablespoon extra virgin olive oil
1 1/2 Cup chopped white onion
1 1/2 Cup diced celery
1 1/2 Cup chopped bell pepper
3 Each finely minced garlic cloves
1 Tablespoon chopped fresh thyme
1 Teaspoon Hot Smoked Paprika
1 Teaspoon ground sage
1/4 Teaspoon ground cayenne chili pepper
1/2 Teaspoon cajun seasoning
1/4 Teaspoon salt
1 1/2 Cup cooked and drained kidney beans
1/2 Cup chicken broth
1 Cup white rice
1/4 Cup chopped parsley

Directions

Place a large non-stick skillet over medium heat, lightly coat with cooking spray and olive oil. Cook onion, celery, bell pepper, and garlic for 3 to 4 minutes.
Season with thyme, hot smoked paprika, sage, cayenne pepper, Cajun seasoning and salt. Reduce heat to medium low, add the kidney beans and chicken broth. Simmer for an additional 4 - 5 minutes.
Meanwhile in a small non-stick skillet coated with cooking spray, brown the sausages on medium heat for 5 - 6 minutes. Simultaneously, cook the rice according to package instructions in a medium sauce pan for 3 cups cooked rice.
Slice the sausage on the diagonal and toss in with the bean mixture, gently stir in the chopped parsley.
Divide the rice into 5 equal portions on a dinner plate, top each portion with the cooked sausage and beans. Serve immediately.

Per Serving

Nutritional Information

Calories: 480
Total Fat: 21g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 1000mg
Carbohydrates: 50g
Dietary Fiber: 7g
Sugars: 4g
Protein: 23g

Made With

Kayem products in this recipe

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