Black-Eyed Peas and Rice With Andouille Sausage
"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."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (3 1/2 ounce) bag long-grain boil-in-the-bag rice
- 1 teaspoon olive oil
- 1⁄2 cup frozen chopped onions
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon cajun seasoning
- 6 ounces andouille chicken sausage, sliced
- 1 cup chicken broth
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon hot pepper sauce (to taste)
- 1⁄2 cup green onion, thinly sliced
directions
- Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
- Heat olive oil in a large saucepan over medium heat.
- 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.
- Ladle into serving bowls; top with green onions.
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Reviews
-
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! -
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 -
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! -
I had some sausage left over from another Cajun dish I was making and chose this to make. Boy, am I glad I did! Excellent recipe choice! -
Wow, I am excited to have found this recipe! Not only did it come together SUPER fast, but it was really tasty. The level of spiciness was perfect (warm but flavorful, not overwhelming). The only problem I had was with the liquid, but that is b/c I used instant brown rice and it didn't soak up as much of the broth b/c I half cooked it before adding. Next time I will just cook the rice in the broth/tomato liquid, should work fine. Thanks for posting a real go-to quick keeper, ksduffster!
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RECIPE SUBMITTED BY
I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley.
I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports.
When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes!
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"My motivation to cook is that I'm always hungry." -Jacques Pepin
