Sunday, March 6, 2011

Cajun Red Beans and Rice with Drop Biscuits

I make no claims about the 'authenticity' of this dish; all you need to know is it's delicious.

This meal has earned a place in the meal rotation of late. It's relatively fast and simple and always satisfying. I need to remember to double it so I can have enough for lunch the next day.

2 tablespoons olive oil
6 oz. (or more) chicken andouille (or other chicken sausage), chopped
1 green bell pepper, chopped
1/2 an onion, chopped
2 or 3 stalks of celery, sliced
1 1/2 teaspoons salt-free Cajun seasoning
3/4 teaspoon salt
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 (15-ounce) can red beans (kidney beans), rinsed and drained
1/4 cup water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
4 cups cooked rice (I use brown)

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onion, bell pepper, and celery to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Drop Biscuits

2 cups flour
1 tablespoon baking powder
1 tsp sugar
1/2 tsp salt
4 tablespoons chilled butter, cut into small pieces
1 cup skim milk

Preheat oven to 450 degrees.

Lightly grease a muffin tin with cooking spray.
Combine flour, baking powder, sugar, and salt in a medium bowl.
Blend in cold butter using a pastry blender (I like to use my hands). Mix in the butter until the dough resembles coarse meal. Add in the milk and stir just until moist.
Spoon the dough into the muffin cups.
Bake for 12 minutes or until golden. Serve warm.

Recipes from Cooking Light

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