Black-Eyed Peas and Rice With Andouille Sausage

Total Time
25mins
Prep 25 mins
Cook 0 mins

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.

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.

Reviews

(6)
Most Helpful

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!

Chef Geoff in New Orleans October 16, 2013

We had this for New Year's Day and it was great. Couldn't even tell it was a "Light" recipe......just very tasty. We all enjoyed. Thanks

Heather W. January 15, 2013

My sister made this recipe for the first time during my last visit... and it's truly delicious! All of us had 2nds... and willingly forwent dessert to do so. I brought a copy of the recipe home with me but am pleased to find it here on Zaar... I know I won't lose it now. The only thing my sister changed was to use the boil-in-bag brown rice. Definitely going to be making it here soon!

Impera_Magna October 20, 2008

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