Wednesday, July 11, 2012

Bean and Sausage Creole

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.


Joanne said...

You deserve (and need) to relax right now!!

This meal does sound tasty though. ANything with creole in the title has to be!

Biz said...

Yep - no time like this to have your husband step up so you can recover! :D

Anonymous said...

nice posting.. thanks for sharing.