So, there was this recipe that I got from Light and Tasty years ago, that I really liked. I made it once or twice. It was called Shrimp Creole. I think I even bought the annual cookbook so that I could have it.
That cookbook is long gone. I may have actually saved the recipe somewhere...not sure. But luckily, there's this wonderful internet thing, and I was able to find it here, and here (apparently, it was from 2003).
Now, I love shrimp, and I actually have some. But the family isn't really into shrimp. I decided to use the lone chicken sausage link in the fridge and I went out and bought some kidney beans. I need to eat more beans. It's a regularity thing.
I edited the recipe a bit (of course), by using canned diced tomatoes instead of the tomato paste/ clam juice. I quadrupled the recipe, because it's "for two", and who does that? Maybe singles or people who don't like leftovers. But I need leftovers.
My normal method of cooking when I had my first son was in fits and spurts. Spend 15 mins early on chopping veggies. Go back to it later to do more. Then, I only spend about 15 mins at a time and I don't get overwhelmed.
Due to a 2 hour nap today on the couch with a baby asleep on my chest, that didn't happen. So I cooked this all at once. And I overdid it. Your post-childbirth body tells you that very quickly. I won't do that again. Spouse will be doing a lot of the cooking in the next week. That and Trader Joe's.
Bean and Sausage Creole:
2T canola oil: 0.10
6 chopped celery ribs: 0.60
1.5 onions, chopped: 0.60
1 green bell pepper, chopped: 0.50
1 red bell pepper, chopped: 1.30
4 cloves garlic, minced: 0.20
1 link chicken sausage, chopped: 0.70
little bit of white wine to deglaze pot: 0.30
2 14.5 oz cans diced tomatoes, pureed in food processor: 1.20
2 14 oz cans kidney beans, drained and rinsed: 2.50
1 Tbsp tomato paste: 0.15
2 tsp dried thyme: 0.10
2 Tbsp dried parsley (I didn't have fresh because it's not growing - a gopher got my last plant): 0.10
1/2 tsp cayenne pepper: 0.05
2 Tbsp chopped hot pepper (that I roasted last summer and froze): 0.20
1 tsp pepper
1 tsp salt
Total: $8.60 for about 8 servings, or $1.08 per serving.
In large pot, saute the onion, celery, peppers, garlic until soft. Add the pureed tomatoes and drained beans and spices. Bring to a boil. Reduce heat and simmer, uncovered, until right consistency, about 20 mins. Add tomato paste to thicken if desired.
Serve over brown rice.