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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We love Hoppin' John, but I wanted to add a healthier version to my holiday cooking repertoire. I developed this new (and faster) version for those of us who need to start the New Year on a healthier note. I like to mix my chopped green onions in with the cooked hot rice before serving. Ingredients:
1 large onion, chopped |
1 cup fresh baby carrots, halved lengthwise |
2 celery ribs with leaves, chopped |
1 tablespoon olive oil |
1 package (12 ounces) fully cooked johnsonville® chicken sausage cajun style, cut into 1/2-inch slices |
2 garlic cloves, minced |
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained |
2 cups chicken stock |
1 bay leaf |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1 tablespoon cider vinegar |
3 cups cooked brown rice |
2 green onions, chopped |
1 green onion, thinly sliced |
Directions:
1. In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer.
2. Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender.
3. Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion. Yield: 6 servings.
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