Andouille, Chicken and Rice with Black-Eyed Peas and Greens
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
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1
package
(13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into 1/4-inch coin-slice pieces
-
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
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1/2
cup
diced onion
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3
green onions, thinly sliced – reserve green portion for garnish
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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
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1
bay leaf
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1/2
teaspoon
dried thyme
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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
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2
packages (8.8 ounces each) microwave ready rice, prepare according to package directions
-
Original Louisiana Hot Sauce
REVIEWS
Directions
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In a small bowl, combine the salt, pepper, paprika and cayenne pepper.
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Sprinkle seasoning mixture evenly over chicken pieces.
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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.
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In the same pot, on medium heat, add remaining olive oil.
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Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
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Reduce heat to low; add onions and stir occasionally for 3 minutes.
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Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
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Add red bell pepper and cook 3 minutes longer.
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Gradually stir in broth. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
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Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
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Add black-eyed peas, greens and okra and simmer for 5 minutes.
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Remove from heat; add gumbo filé, cover and let sit for 5 minutes before serving.
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Serve over hot rice.
