Chicken Sausage Gumbo

So, this time of year for teachers is out of control.  Placements, meetings, grades, more meetings.  Oh wait, and a graduate course! Stretch is a million different directions when you only really have one you want to go in.  For me, that direction is in the kitchen and then to bed.  Lately, the bed has gotten most of my attention so I haven't been cooking too much.  At least not anything of interest for sharing.  So, I've got some catching up to do! 

Tonight comforting rainy day meal: Chicken Sausage Gumbo.

For those of you that think sausage is all gross and fatty.  Try out chicken sausage-made from lean chicken breast and thighs, organic, lots of different flavors, and no more expensive then regular pork sausage.  Found right in the sausage section.

1 package of 4 chicken sausage sliced (I chose Chorizo Chile, but there are many to choose from!)
1 small yellow onion diced
3 tbs. butter or olive oil
1 can diced tomatoes with green chiles
1 can red kidney beans (drained and rinsed)
1 cup jasmine rice
1 cup water
1 tbs. chili powder
salt and pepper to taste

1.) Saute sliced sausage, onion, and butter until soft in large dutch oven or soup pot.
2.) Add tomatoes, chili powder, beans, and water.  Bring to a boil.
3.) When mixture is boiling, add rice.  Stir.  Turn heat on low and allow to simmer for 20-25 or until rice is tender. 

Cornbread would be a good side, but we had biscuits because there was no cornbread to be found!