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.