Monday, February 21, 2011

I've got the hots for Creole seasoning

Red bell peppers were on sale, as was sausage, and I craved a tomato-y sauce. Here’s what I came up with — a quick dinner packed with smoke and sass thanks to the Creole seasoning I love because it tastes good in just about everything.

Creole Sausage and Brown Rice
14-ounce smoked turkey sausage, diced
1 teaspoon olive oil
2 cups diced celery
1 medium yellow onion, diced
1 14.5-ounce can diced tomatoes with green chiles in juice
1 14.5-ounce can black beans, rinsed and drained
2 garlic cloves, minced
2 red bell peppers, seeded and diced
2 teaspoons Creole seasoning
Cooked brown rice, about 1 ½ cups per serving

Warm olive oil over medium-high heat in large frying pan. Add garlic and onions and cook, stirring frequently, for a couple minutes. Add celery and cook an additional couple minutes before adding bell peppers. Cook vegetables for another minute. Reduce heat to medium and stir in diced tomatoes, Creole seasoning and sausage. Let simmer for a few minutes, until sausage heated through. Spoon over rice and serve.

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