Because the spicy meatballs were not enough, I had to kick it up a notch with this lovely concoction the very next day. I found some gluten-free Andouille sausage and decided to make a Cajun-inspired dish served over steamed white rice (gotta have a little something to balance out the heat, right?). I made this dish with dried kidney beans that I soaked and cooked the day of, but feel free to use canned beans. I would suggest you drain and rinse the canned beans though. The sausage lent much flavor to the dish, so really the only thing I added was some salt. Laissez les bon temps roulez! Let the good times roll!
12 oz. GF Andouille sausage*
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
2 medium carrots, diced
2 garlic cloves, minced
3 tbs.olive oil
1 can small red kidney beans, drained and rinsed
1 8 oz. can tomato sauce
1 14 oz. can diced tomatoes
2 cups water or low sodium chicken broth
salt to taste
Slice Andouille sausage in about 3/4-inch pieces. In a large pot add olive oil and place over medium-low heat. Add onion, pepper, celery, carrots, and garlic and allow to sweat for several minutes. Add sausage and cook for about 5 minutes. Add tomato sauce, diced tomatoes, beans, and water or chicken broth. Bring pot to a simmer, cover, and allow to cook for about 15 more minutes. Add salt to taste. Serve over steamed rice.
*Note: please make sure to check ingredients carefully when buying sausage. Many contain gluten and/or casein. When in doubt, as your butcher or the manufacturer.