Black-Eyed Peas and Rice with Andouille Sausage

Black-Eyed Peas and Rice with Andouille Sausage
Photo by Lee Harrelson


  • ½ cup thinly sliced green onions
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 6 ounces chicken andouille sausage, sliced (such as Amy's)
  • ½ teaspoon Cajun seasoning
  • 1 cup fat-free, less-sodium chicken broth
  • ½ cup prechopped onion
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • + 4 more ingredients
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    • 1 teaspoon olive oil
    • 1 teaspoon bottled minced garlic
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

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

View full recipe at My Recipes


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