Black-Eyed Peas and Rice With Andouille Sausage

READY IN: 25mins
Recipe by ksduffster

This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead.

Top Review by Chef Geoff in New Orleans

I made 1/2 cup of Basmati rice with 1-1/2 cup of chicken broth, then followed the recipe using pork andouille sausage, Tony's seasoning and Tobasco Chipotle hot sauce. Wow!

Ingredients Nutrition

Directions

  1. Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
  2. Heat olive oil in a large saucepan over medium heat.
  3. Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
  4. Ladle into serving bowls; top with green onions.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a