A hearty (and easy) version of a classic. My Kale, Black-Eyed Pea & Andouille Jambalaya comes together in no time at all; basically all it takes is time to make the fluffy white rice, and the fresh saute of red onion, kale, sausage, and tender black eyed peas is as simple as simple gets. Stir in some green onions or snip of fresh chives before serving with a splash of your favorite hot sauce.
(To view this recipe, click on the blue title of the blog post above*)
Kale, Black-Eyed Pea & Andouille Jambalaya
Ingredients:
- 1 cup long grain white rice
- 1 Tablespoon olive oil
- Pinch of crushed red pepper flakes
- ½ red onion, diced
- 2 links of Andouille sausage, cut into circles
- 1 head of kale, washed, dried and cut into bite-sized pieces
- 1 can black-eyed peas, drained and rinsed (**alternatively you could cook about 1 ½ cups of dried black eyed peas or fresh ones as well)
- Salt and pepper
- 2 Tablespoons fresh chives or scallions, snipped
- Hot sauce, for serving
Directions:
- In a medium saucepan, bring 2 cups of water to a boil. Add in the rice, stir, and lower the heat to low. Cover the saucepan and cook for 18-22 minutes, or until the liquid has absorbed and the rice is tender. Remove from the heat.
- In the meantime, heat the oil with the crushed pepper flakes over medium-high heat. Add in the red onion and saute for 2 minutes. Ad din the sausage and kale, season with ½ teaspoon salt and a grinding of fresh pepper; saute for an additional 3 minutes or until the kale is wilted. Add in the (cooked) black-eyed peas and season to taste.
- Toss the rice with the kale-pea mixture; along with fresh chives or scallions. Serve with a dash of hot sauce.
Tagged: Andouille sausage, black eyed peas, hot sauce, jambalaya, kale, long grain white rice, red onion, rice
Yum! Love the black-eyed peas in anything…
Agreed! Viva black-eyed peas!