1 10 -ounce bag frozen sliced okra, thawed and drained
3 stalks celery, sliced 1/2 inch thick
1 yellow bell pepper, cut into 1/2-inch pieces
1 bunch scallions, roughly chopped (white and green parts separated)
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Kosher salt
1 cup long-grain white rice
1 cup frozen black-eyed peas, thawed
2 plum tomatoes, seeded and chopped
Instructions
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.
Originally Submitted
7/11/2016
0 Out of 5 from
0 reviews
You can add this Hoppin' John with Andouille recipe to your own private DesktopCookbook.
