Creole Red Beans and Rice Casserole
Salad with Honey-Lime Dressing
Ingredients
- ½ (14-oz) pkg smoked sausage, thinly sliced
- ½ (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (15-oz) can dark red kidney beans, drained and rinsed
- 1 (15-oz) can petite-diced tomatoes
- ½ Tbsp gluten-free Creole seasoning (such as Cajun's Choice)
- ½ tsp dried thyme
- ½ cup long-grain white rice
- 1½ cups gluten-free chicken broth
- ¼ cup gluten-free panko breadcrumbs
Instructions
- Preheat oven to 350°F. Cook sausage, seasoning blend, and garlic in hot oil in a large ovenproof skillet over medium-high heat until sausage is browned.
- Stir in beans, tomatoes, Creole seasoning, and thyme; cook 5 minutes, stirring occasionally. Stir in rice and broth.
- Transfer skillet to oven, and bake, uncovered, 20 minutes. Stir; sprinkle with breadcrumbs, and bake 10 to 15 minutes longer or until rice is tender.
Side Dish Ingredients
- 1 clove garlic, minced
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 (6-oz) pkg chopped sweet butter lettuce
Side Dish Instructions
- Whisk together garlic, lime juice, oil, and honey in a bowl; add lettuce, and toss.
Gluten Free Meal Plan
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