Black-Eyed Peas and Rice with Andouille Sausage

6 Reviews
ADD YOUR REVIEW
Lee Harrelson
Yield
4 servings
By Kate Washington
January 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 251
  • Caloriesfromfat 18%
  • Fat 4.9g
  • Satfat 1.5g
  • Monofat 1.7g
  • Polyfat 0.8g
  • Protein 13.4g
  • Carbohydrate 37.7g
  • Fiber 5g
  • Cholesterol 46mg
  • Iron 3.3mg
  • Sodium 714mg
  • Calcium 102mg

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

LindsayC's Review

trishzaco
July 07, 2009
This recipe was good...but I agree with some other reviewers that it was lacking a little flavor. The second time I cooked it, I added 1 tsp. of dried thyme, 1/2 tsp. oregano, and about an extra 1/4 tsp. of cajun seasoning. I had the no-salt cajun seasoning, but I think it did need a little salt at the end, so I would add maybe 1/4 or 1/8 tsp. of salt next time. The extra spices really did help the flavor a lot!

trishzaco's Review

Eeo206
October 10, 2012
N/A

Eeo206's Review

maddypotpie
April 30, 2012
N/A

CherylR1954's Review

LindsayC
March 21, 2010
Excellent recipe that developed flavor in terms of the refrigerator leftovers. I used boil-in-bag brown rice and loved it. I'll probably just cook the brown rice now that I know the yield of the prepackaged rice. Freezes well for lunches in the office.

Patten's Review

Patten
December 31, 2010
this was our new year's black-eyed pea dish. i put in a few extra cups of chicken broth and cooked rice with the dish for 15 mins. it was very good and very easy!

maddypotpie's Review

CherylR1954
May 01, 2011
This jambalaya was bland bland bland. I added more seasonings and spice, but it couldn't be saved. I put leftovers in the fridge, but I have a feeling they will wind up in the trash.
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