Black-Eyed Peas and Rice with Andouille Sausage


It is a tradition, at least in the South, to eat black-eyed peas for New Year’s.  I found this recipe early in December and held on to it to try it out today.  It was a hit.  I even gave it to my Mom while she was visiting.  She called tonight to say she had made it and they loved it too.  Mom made it with ham and plain sausage as that is what she had in the house after flying back from PA yesterday.

Black-Eyed Peas and Rice with Andouille Sausage

Prepare 1 cup of rice.

While rice is cooking,

Heat in a large saucepan on medium heat

  • 1 teaspoon of olive oil

Add to oil:

  • 1 cup of chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon Cajun seasoning

Cook for 2 minutes, stirring frequently.

Stir in:

  • 12 ounces sliced andouille sausage

Cook for one minute

Add to the pan:

  • cooked rice
  • 2 cups of fat-free, less-sodium chicken broth (I used one can and added water to equal 16 oz)
  • 2 cans black-eyed peas, rinsed and drained
  • 2 (14.5 oz) cans no-salt-added diced tomatoes, undrained

Bring to a boil.

Reduce heat and simmer for 5 minutes.

Ladle into bowls and top with

  • thinly sliced green onions
  • sprinkle Tabasco sauce to taste (the girls didn’t get any and Brad and I got several shakes)

Serve with cornbread.

Makes 8 servings


Enjoy and have a wonderful new year!


2 responses »

  1. Black-eyed peas are one of my most favorite foods in all the world. I can’t even see the words and not think of my southern Grandma and her cooking. She would cook big pots of it and we would eat it with big slices of cornbread cooked in an iron skillet. Oh Becki I am ready to cry just thinking of it. We ALWAYS had black-eyed peas on New Years Day!!

    Thanks for the nostalgia and a new recipe to try.

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