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King Creole




Source of Recipe


the web


List of Ingredients




1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoons onion powder
Kosher salt (if using table salt, decrease by half)
2 bay leaves
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,
Four 10- or 11-inch flour tortilla

Recipe



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 a full-flavored sausage complete with garlic and seasonings. If you can't find it, substitute kielbasa or hot links in its place.