Hoppin' John with Andouille

Total Time:
40 min
15 min
25 min

4 servings

  • 1 tablespoon extra-virgin olive oil
  • 1 12 -ounce package fully cooked andouille sausages, sliced 1/4 inch thick
  • 1 10 -ounce bag frozen sliced okra, thawed and drained
  • 3 stalks celery, sliced 1/2 inch thick
  • 1 yellow bell pepper, cut into 1/2-inch pieces
  • 1 bunch scallions, roughly chopped (white and green parts separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • Kosher salt
  • 1 cup long-grain white rice
  • 1 cup frozen black-eyed peas, thawed
  • 2 plum tomatoes, seeded and chopped
  • 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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