Recipe courtesy of Food Network Kitchen
Hoppin' John with Andouille
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
None

Nutrition Info

Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
None

Nutrition Info

Ingredients

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.

Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.

Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

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