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Black-Eyed Peas and Rice with Andouille Sausage

Lee Harrelson
Yield

4 servings

Corn bread makes a nice accompaniment to round out this one-dish, Cajun-inspired meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 teaspoon olive oil
  • 1/2 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon Cajun seasoning
  • 6 ounces chicken andouille sausage, sliced (such as Amy's)
  • 1 cup fat-free, less-sodium chicken broth
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • 1/2 cup thinly sliced green onions

Nutrition Information

  • calories 251
  • caloriesfromfat 18 %
  • fat 4.9 g
  • satfat 1.5 g
  • monofat 1.7 g
  • polyfat 0.8 g
  • protein 13.4 g
  • carbohydrate 37.7 g
  • fiber 5 g
  • cholesterol 46 mg
  • iron 3.3 mg
  • sodium 714 mg
  • calcium 102 mg

How to Make It

  1. Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.

  2. Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced 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 for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.