Ingredients for King Creole Sausage And Bean Wrap
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- Dried Oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 bay leaves
- 1/2 teaspoon kosher salt
- Kidney Beans
- Andouille Sausage
- Long Grain White Rice
- 10 Inch Flour Tortillas
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How to Make King Creole Sausage And Bean Wrap
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon onion powder; and 2 bay leaves. Sauté for 5 minutes, or until the onion is tender.
- Season with 1/2 teaspoon kosher salt.
- Transfer the mixture to a large saucepan.
- Add 1 (15-ounce) can of beans (such as kidney or pinto), with their liquid.
- Heat over medium heat.
- Clean and dry the skillet.
- Return the skillet to the burner and heat over high heat.
- Add 1 pound Andouille sausage, sliced into 1/2-inch thick rounds. Cook for 5-7 minutes, turning to brown all sides.
- Using a slotted spoon, add the sausage to the bean mixture in the saucepan.
- Stir in 1 cup cooked rice.
- Stir to combine.
- Remove the bay leaves.
- Spoon the filling onto 6-8 large flour tortillas.
- Roll up or wrap tightly.
- Serve warm. Garnish with chopped cilantro or green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
28g
Fat
64g
Carbs
33g