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      RECIPE TITLE "Andouille Rice and White Beans" source: Cooking Light magazine , October 2005

    yields 5 servings (serving size: 1 cup) time-- difficultyeasy

    Serve with salad greens tossed with your favorite
    vinaigrette to round out the meal.

      RECIPE INGREDIENTS

    1 cup fat-free, less-sodium chicken broth
    1 1/2 teaspoons dried thyme
    1/8 teaspoon ground red pepper
    1 (16-ounce) package frozen pepper stir-fry mix, thawed
    1 (14.5-ounce) can diced tomatoes with basil, garlic, and
    oregano, undrained
    1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    6 ounces andouille sausage, diced
    1/2 cup finely chopped green onions
    1/2 (15-ounce) can Great Northern beans, rinsed and drained
    (about 3/4 cup)

      RECIPE METHOD

    1. Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.
    2. While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; sauté 6 minutes or until browned.
    3. Add sausage, onions, and beans to rice mixture; cook until thoroughly heated.

        NUTRITION PER SERVING
      CALORIES 269(22% from fat); FAT 6.6g (sat 2.5g,mono 2.8g,poly 0.8g); PROTEIN 12.8g; CHOLESTEROL 24mg; CALCIUM 91mg; SODIUM 798mg; FIBER 3.5g; IRON 3.9mg; CARBOHYDRATE 34.7g





    HOT! We recommend:

    Chef Paul Prudhomme's Louisiana Kitchen Chef Paul Prudhomme's Louisiana Kitchen Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within theold traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.


     

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