Ingredients
- 1 Tbsp Olive Oil
- 12 oz smoked Andouille sausage
- (4 oz.) smoked bacon, diced
- ½ cup celery, diced
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 cup long grain rice
- 15 oz. canned black-eyed peas, drained and rinsed
- ½ tsp salt
- ½ tsp pepper
- Sliced scallions
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage and cook, turning on each side until browned and heated throughout. Remove sausage and set aside.
- Add onion, bell pepper, celery and smoked bacon to the skillet, cook until the vegetables begin to soften. Add garlic, thyme, salt and pepper. Mix in rice and stir to coat. Add black-eyed peas and 2 cups of water.
- Raise heat until the water comes to a boil, while the water is heating, slice the andouille sausage into ¼ inch slices and add to the skillet. Reduce heat to a simmer and cover for 18-20 minutes until liquid is absorbed and rice is tender.
- Fluff the rice with a fork and garnish with scallions if desired.