Delicious, mildly spicy, Cajun meal in 30 minutes. I’ve reduced the fat content by 1/3 by using a Turkey Kielbasa instead of traditional sausage or Andouille. You won’t be able to tell the difference!
- 1 family size box Zatarain’s Red Beans and Rice
- 1 pkg Oscar Mayer Turkey Polska Kielbasa
- 1 large white onion
- 1 large green bell pepper
- 4 1/2 cups water
- 1 tbsp butter or olive oil (optional)
- Bayou Blast (my preference) or Creole Seasoning (Tony Chachere’s or similar)
1. In a medium sauce pan, add the water, butter (optional), and rice and beans. Stir. Bring to a boil, reduce to low, and simmer for 25 minutes.
2. While the rice and beans is cooking, peel the onion and cut off both ends. Lay the onion on one end and cut in half. Cut each half into 1/2 inch wide strips then into 1/2 inch wide chunks. Cut out the stem of the bell pepper and remove the core, seeds included. Slice the bell pepper into 1/2 inch wide strips then 1/2 inch wide chunks. Add the onion and bell pepper to a medium skillet. Sprinkle lightly with Bayou Blast or Cajun Seasoning. Stir. Cover and cook over medium heat until soft, about 20 minutes.
3. While everything else is cooking, slice the kielbasa into 1/4 inch wide circles. Add the kielbasa to a medium bowl and sprinkle with 1/2 tsp Bayou Blast or Creole seasoning. Shake the bowl, letting the seasoning spread to each piece of kielbasa. Add another 1/2 tsp seasoning and shake again. Place a large skillet over medium-high heat. Once the skillet is hot, add the kielbasa, which should start sizzling immediately. Cook for 10 minutes, stirring occasionally, until deep in color and char marks appear.
To serve, you can either combine all ingredients into one pot and serve gumbo style, or add a cup of rice and beans to a bowl, add the onions and peppers, then top with Cajun kielbasa (shown in the picture below).
Recipe created by Me! : D