There’s lots of chopping prep work for this recipe, which is great practice for budding chefs. Tailor the knife skills to your child’s age; Travis helps me hold the knife hilt while I guide the motion. Older kids can try chopping by themselves!
- 2 tablespoons olive oil
- 3 Field Roast Italian sausage links, sliced
- 1 small onion, peeled and chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 and 1/2 cups long-grain white rice
- 1 (15-ounce) can diced tomatoes
- 3 cups vegetable broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for about 5 minutes, until browned.
- Add the onion, bell pepper, celery, garlic, salt, and black pepper. Continue to cook for an additional 5 minutes, until the vegetables are soft.
- Add the paprika, oregano, thyme, rice, tomatoes, broth, and kidney beans. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
We finished the fun with information on the recipe card, including elements of New Orleans’ culture and a jazz instrument matching game.