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Ingredients

  • ¼ pound thick-cut bacon chopped (nitrate free)
  • 2 andouille sausage links turkey or chicken for healthier varieties 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 (Jasmine or Brown Rice for a healthier variety)

Instructions

  • 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.