Andouille, Chicken and Rice with Black-Eyed Peas and Greens
Servings
Prep Time
Cook Time
Andouille, Chicken and Rice with Black-Eyed Peas and Greens
Hungering for some down-home, stick to your ribs Cajun goodness? This recipe brings together a hearty blend of okra and collard greens with the delicious savory goodness of chicken and Johnsonville® Andouille Sausage. The sausage gives the dish its authentic Cajun taste combined with that signature Johnsonville flavor you crave. Serve over a bed of hot rice and enjoy remarkable Louisiana cuisine from the comfort of your kitchen!
Ingredients
-
1
package
(13.5 ounces) JOHNSONVILLE® Andouille Smoked Rope Sausage, cut into 1/4-inch slices
-
1-1/2
pounds
boneless, skinless chicken thighs, cut into 1-inch pieces
-
1-1/2
teaspoons
salt
-
1/2
teaspoon
black pepper
-
1/2
teaspoon
paprika
-
1/4
teaspoon
cayenne pepper
-
1/2
cup
olive oil, divided
-
3/4
cup
all-purpose flour
-
1/2
cup
diced onion
-
3
green onions, thinly sliced – reserve green portion for garnish
-
1
celery rib, finely diced
-
1
tablespoon
minced garlic
-
1
medium
green pepper, finely chopped
-
1
medium
red bell pepper, cut into 1-inch pieces
-
5
cups
chicken broth
-
1
bay leaf
-
1/2
teaspoon
dried thyme
-
1
can
(15.5 ounces) black-eyed peas, drained and rinsed
-
1-1/2
cups
coarsely chopped collard greens, center ribs removed
-
1
cup
fresh or frozen okra, cut in 1/2-inch slices
-
1
teaspoon
gumbo filé
-
2
packages (8.8 ounces each) microwave ready rice, prepare according to package directions
-
Original Louisiana Hot Sauce
Directions
In a small bowl, combine salt, pepper, paprika and cayenne pepper.
Sprinkle seasoning mixture evenly over chicken pieces.
In a large pot, heat 1/4 cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
In the same pot, on medium heat, add remaining olive oil.
Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
Reduce heat to low; add onions and stir occasionally for 3 minutes.
Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
Add red bell pepper and cook 3 minutes longer.
Gradually stir in broth. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
Add black-eyed peas, greens and okra and simmer for 5 minutes.
Remove from heat; add gumbo filé, cover and let sit for 5 minutes before serving.
Serve over hot rice.
