HOPPIN' JOHN WITH ANDOUILLE
Hoppin' John is a traditional peas and rice Southern dish. This recipe uses andouille sausage as the protein and includes other flavorful ingredients such as okra, peppers, celery and tomato. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
- Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
- Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.
Nutrition Facts : Calories 490 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 878 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 25 grams, Sugar 5 grams
BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE
Provided by Julia Reed
Categories dinner, for one, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
- Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
- Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
- To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 5 grams, TransFat 0 grams
ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS
Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 1h26m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
- In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
- Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
- Serve over hot rice.
BLACK-EYED PEAS WITH ANDOUILLE
Visiting New Orleans in January I found the people to be very superstitious and traditional. They would never eat anything other than black-eyed peas and cabbage on New Years Day. Peas represent health and cabbage wealth.
Provided by Dave Smith @DaveSSmith1
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add Andouille and cook until browned on both sides for about 5 minutes total. Transfer to a bowl. In the same skillet add onion and bell peppers and cook for 5 minutes, or until wilted. Add peas, chicken stock, Andouille, salt, and pepper and cook 5 minutes.
BLACK-EYED PEAS AND RICE WITH ANDOUILLE SAUSAGE
This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead.
Provided by ksduffster
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
- Heat olive oil in a large saucepan over medium heat.
- Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
- Ladle into serving bowls; top with green onions.
Nutrition Facts : Calories 227.6, Fat 2.5, SaturatedFat 0.5, Sodium 767.4, Carbohydrate 42.8, Fiber 5.8, Sugar 4.3, Protein 9.3
SOUTHERN BLACK-EYED PEAS
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.
HEARTY BLACK-EYED PEAS
In Simpsonville, South Carolina, Pauletta Anderson prepares this hearty herb-seasoned combination of sausage, black-eyed peas, tomatoes and green pepper. "Even my sister, who doesn't like black-eyed peas, can't get enough of this delicious dish," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2-4 main-dish servings (4-6 side-dish servings).
Number Of Ingredients 11
Steps:
- In a skillet, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 920mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.
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BLACK EYED PEAS WITH ANDOUILLE SAUSAGE - A LITTLE AND A LOT
From alittleandalot.com
Reviews 2Calories 562 per servingCategory Rice And Beans
- Add 1 tablespoon of oil, minced shallot, and garlic a large saucepan or dutch oven. Set over medium heat and cook until soft, about 3 - 4 minutes. Add salt, pepper, paprika, and ground cayenne, and cook for 1 minute longer, stirring constantly.
- Add the chicken stock, Asian Short Rib Sauce (see note below for substitutions), and baking soda. Turn the heat to high and bring to a boil. Stir in the black eyed peas and the bay leaves. Cover the pot and adjust the heat to maintain a gentle simmer. Cook, stirring every once in a while, until the beans are very soft and falling apart, about 2 hours. (Cooking time might vary - See note.)
- While the beans cook, cut the andouille sausage into 1/2-inch thick slices. Heat the remaining tablespoon of oil in a large skillet set over medium heat. Add the sausage and cook, turning the pieces over every now and then, for 5-10 minutes, until the sausage is well browned. Remove from the heat.
- When the black eyed peas are soft and falling apart, taste and add more salt if desired. Stir in the cooked andouille sausage and serve over rice.
BLACK-EYED PEAS AND RICE WITH ANDOUILLE SAUSAGE RECIPE
From myrecipes.com
4/5 (7)Calories 251 per servingServings 4
- Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.
- Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.
SOUTHERN BLACK EYED PEAS WITH ANDOUILLE SAUSAGE - PUDGE …
From pudgefactor.com
5/5 (9)Total Time 1 hr 30 minsCategory Main CourseCalories 668 per serving
- Add onion, celery, bell pepper, and Cajun seasoning. Cook for 5 minutes, stirring often to loosen any browned bits on bottom of Dutch oven. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies. Add black eyed peas, thyme, salt, pepper, and chicken broth. Stir to combine all ingredients.
- Cover and simmer over medium low heat for one hour or until peas are tender and creamy. Adjust seasonings; if desired, garnish with chopped chives or green onions. Serve over rice. Yield: 6 servings.
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