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Comfort Food, Soups and Stews | |
| ¼ pound thick-cut bacon, chopped 2 andouille sausage links, halved and slice thin 1 small sweet onion, peeled and chopped 2 celery stalks, chopped 1 bell pepper, seeded and chopped (any color) 1 jalapeno or serrano pepper, seeded and diced 2-3 cloves garlic, minced 1 ½ – 2 pounds frozen black eyed peas, or field peas 32 ounce chicken stock 1 tablespoon fresh thyme leaves 1 tablespoon cajun seasoning ½ cup chopped green onions 2 cups long grain rice, rinsed well (or Carolina Gold rice) | |
| Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions. Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly. Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables. Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.) Taste, then season with salt and pepper if needed. Serve warm over rice with a sprinkling of green onions, and hot sauce on the side. | |
Unrated | |
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