Name: Hoppin' John with Andouille
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

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.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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Hoppin' John with Andouille

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