Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced (about 1 cup)
  • 8 ounces (225g) Andouille sausage, sliced (about 2 cups)
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (or to taste)
  • 1 (14.5 ounce) can (410g) diced tomatoes, undrained
  • 4 cups (950 ml) chicken broth
  • 1 pound (450g) dried black-eyed peas, rinsed
  • 1 ½ cups (300g) long-grain rice, rinsed
  • Salt and freshly ground black pepper to taste
  • 2 green onions, thinly sliced (for garnish)
  • 1/2 small red onion, thinly sliced
  • 1/4 cup (60 ml) white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Instructions:

  1. Prepare Pickled Onions (optional): Combine red onion, vinegar, sugar, and salt. Let sit at least 30 minutes.
  2. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened. Add garlic and bell pepper, and cook until fragrant.
  3. Brown Sausage: Add Andouille sausage and cook until browned.
  4. Add Spices & Tomatoes: Stir in thyme, smoked paprika, and cayenne pepper. Cook for 1 minute. Add diced tomatoes.
  5. Combine Liquids & Peas: Pour in chicken broth and add black-eyed peas. Bring to a boil, then reduce heat to a simmer, cover, and cook until peas are almost tender (about 30 minutes).
  6. Add Rice: Stir in rice. Cover and simmer until rice is cooked and liquid is absorbed (about 15 minutes).
  7. Season and Serve: Season with salt and pepper to taste. Garnish with green onions and pickled onions (if using).