Hoppin' John with Andouille

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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) 

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


  1. 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.
  2. 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.
  3. Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.
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