Black-Eyed Peas With Andouille Sausage And Rice

Name: Black-Eyed Peas With Andouille Sausage And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black-eyed peas or 4 cups fresh or frozen; 1 1/2 pounds andouille sausage or other good-quality smoked sausage; 1/4 pound chunk of country or smoked ham; 6 cups chicken stock or water; 1 tablespoon bacon grease or olive oil; 1 medium onion, finely chopped; 1 rib celery, finely chopped; 1 tablespoon minced garlic; 3 sprigs fresh thyme or 1 1/2 teaspoons dried; 2 bay leaves; 1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes; 1 teaspoon freshly ground black pepper; 1/2 teaspoon pickling spice; Salt to taste; 4 cups cooked rice; Chopped green onions, Tabasco sauce and cider vinegar for serving

Servings: persons

2 cups dried black-eyed peas or 4 cups fresh or frozen
1 1/2 pounds andouille sausage or other good-quality smoked sausage
1/4 pound chunk of country or smoked ham
6 cups chicken stock or water
1 tablespoon bacon grease or olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
3 sprigs fresh thyme or 1 1/2 teaspoons dried
2 bay leaves
1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes
1 teaspoon freshly ground black pepper
1/2 teaspoon pickling spice
Salt to taste
4 cups cooked rice
Chopped green onions, Tabasco sauce and cider vinegar for serving

1
If using dried peas, rinse and soak overnight in water to cover by 3 inches.
2
Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock.
3
Heat to boiling, then reduce to a simmer.
4
(If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham.
5
Return to a boil, then reduce to a simmer.)
6
Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft.
7
Add to the peas with the garlic and remaining seasonings.
8
Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes.
9
In both cases, the peas should be tender and the liquid should begin to thicken.
10
Slice remaining sausage into 1/2-inch rounds.
11
Fry briefly in a nonstick skillet and add to the peas.
12
Remove the whole piece of sausage and the ham and chop roughly; return to pot.
13
Cook for another 15 minutes.
14
Remove the thyme sprigs, bay leaves and pepper pods.
15
To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.

1466

kcal

Calories

Fat

170

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups dried black-eyed peas or 4 cups fresh or frozen, 1 1/2 pounds andouille sausage or other good-quality smoked sausage, 1/4 pound chunk of country or smoked ham, 6 cups chicken stock or water, and more.

Yes, Black-Eyed Peas With Andouille Sausage And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!