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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Spicy sausage and colorful sweet peppers make this classic Cajun dish look as appetizing as it tastes. Itâs impossible to say no to seconds! -Nicole Filizetti, Jacksonville, Florida Ingredients:
1-1/3 cups uncooked long grain rice |
1 large onion, halved and sliced |
1 medium green pepper, sliced |
1 medium sweet red pepper, sliced |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
3 bay leaves |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained |
3/4 pound fully cooked andouille or johnsonville® smoked sausage, sliced |
1/4 cup minced fresh parsley |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley. Yield: 8 servings.
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