In New Orleans, nothing is sacred except food. This specialty of the South's culinary mecca is traditionally served for dinner on Monday nights, but you can enjoy it every night of the week.
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 bay leaves
- Kosher salt (if using table salt, decrease the amount by half)
- One 15 1/2-ounce can kidney beans, including liquid
- 1 pound andouille sausage, cut into 1/4-inch-thick slices
- 1 cup cooked long grain white rice, warm
- Four 10- or 11-inch flour tortillas
Flavored Tortilla Suggestion:
- Black bean, tomato
Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, celery, oregano, paprika, onion powder, and bay leaves. Cook until onions become tender, about 5 minutes. Season with 1/2 teaspoon kosher salt. Transfer to a large saucepan and add the beans. Heat over medium heat.
Clean the skillet thoroughly to remove all of the spice residue. Return the skillet to the stove and heat over high heat. Add the sausage and cook until crisp, about 5 minutes, turning to brown all sides.
Transfer the sausage to the bean mixture using a slotted spoon. Add the rice and stir to combine. Remove the bay leaves, divide the filling among the tortillas, and wrap.
Andouille sausage is one of the finest contributions the French made to Cajun cooking. It is a full-flavored sausage complete with garlic and seasonings. If you can't find it, substitute kielbasa or hot links in its place.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
794 calories; 40g total fat; 76mg cholesterol; 1830mg sodium; 78g carbohydrates; 12g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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