This is a good recipe that is inexpensive and can be manipulated to have less salt; i.e., you can make the red beans from dried ones rather than canned, and you can substitute no-salt chicken bouillon powder for regular chicken stock. If using dried beans, you only need to cook up 8 oz of them rather than the full 1-pound pkg. I used the dried beans; I started at 2:30 and did not eat until 6 PM. This recipe comes from The Columbus Dispatch.
- 8 ounces reduced-fat smoked turkey sausage
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups chopped green peppers
- 1 1⁄2 cups sliced celery
- 1⁄2-1 jalapeno, minced
- 2 teaspoons minced garlic
- 2 bay leaves
- 1 1⁄2 teaspoons dried thyme
- 2 (15 ounce) cans red beans, drained and rinsed (or 8 ounces of dried beans sorted, soaked and cooked per package directions, then drained)
- 1 (14 1/2 ounce) can chicken broth
- 3 -4 dashes Tabasco sauce
- cayenne pepper
- ground black pepper
- 4 cups hot cooked rice
- Slice sausage, then cut into quarters. Cook it in a large saucepan until well-browned for 5 to 8 minutes. (I added about one tsp of oil so that it would brown nicely).
- Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
- Stir in bay leaves and thyme. Cook 1 or 2 minutes more.
- Add beans to pan. Using a potato masher, mash about one-fourth of them. Add chicken broth. Bring mixture to a boil. Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
- Discard bay leaves. Season to taste with Tabasco, cayenne and black pepper. Serve over rice.