Best Hoppin Jason Cannellini And Rice With Andouille Sausage Recipes

HOPPIN' JOHN WITH ANDOUILLE

Hoppin' John with Andouille image

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

Ingredients

1 tablespoon extra-virgin olive oil
1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick
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

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

ANDOUILLE SAUSAGE RICE POT

Andouille Sausage Rice Pot image

Provided by Tregaye Fraser

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

One 13.5-ounce andouille rope sausage
1 teaspoon olive oil
1 small onion, diced
2 teaspoons minced garlic
3 mini sweet peppers, seeded and diced
1 yellow squash, sliced into half-moons
1 zucchini, sliced into half-moons
Salt and pepper to taste
1 1/2 cups white rice
4 1/2 cups vegetable stock
1/2 teaspoon saffron threads
1 tomato, diced
1 tablespoon minced fresh parsley

Steps:

Slice the andouille sausage into thin coins on the bias.
Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.