Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.

  • 1 1/2 cups basmati rice

• STEP 2

  Preheat a medium saucepan over medium-high heat.

• STEP 3

  While the pan heats up, peel and mince garlic.

  • 2 cloves garlic

• STEP 4

  Once the pan is hot, add oil and swirl to coat the bottom. Add the rice and garlic; cook, stirring constantly, until the rice is starting to turn golden, 2-3 minutes. Add broth and salt, then bring to a boil over high heat.

  • 1 tbsp extra virgin olive oil
  • 24 fl oz chicken or vegetable broth
  • 1/2 tsp salt

• STEP 5

  Once the liquid in the pan comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook until rice is tender and the liquid is fully absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

• STEP 6

  Meanwhile, wash and dry the fresh produce.

  • 3 sticks celery
  • 2 green bell peppers
  • 1 small bunch italian (flat-leaf) parsley

• STEP 7

  Trim and slice celery crosswise into thin pieces. Place in a medium bowl.

• STEP 8

  Trim, seed, and medium dice bell peppers. Add to the bowl with the celery.

• STEP 9

  Preheat a large pot over medium-high heat.

• STEP 10

  While the pot heats up, peel, halve, and small dice onion. Add to the bowl with the other veggies.

  • 1 medium yellow onion

• STEP 11

  Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 3-4 minutes. (Reserve bowl for the next step.)

  • 1 tbsp extra virgin olive oil
  • 1 1/2 tsp thyme, dried
  • 3/4 tsp salt
  • 1/2 tsp cayenne pepper

• STEP 12

  Meanwhile, slice sausages crosswise into thin rounds. Place in the reserved bowl.

  • 4 andouille sausages

• STEP 13

  Drain and rinse black eyed peas. Add to the bowl with the sausage.

  • 2 (15 oz) cans black eyed peas

• STEP 14

  When the veggies are soft, add sausage, black eyed peas, and additional broth. Continue to cook, stirring occasionally, until sausage and beans are warmed through, 3-4 minutes more. Remove from heat.

  • 8 fl oz chicken or vegetable broth

• STEP 15

  Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

• STEP 16

  When the rice is done, add to the pot, along with the parsley, and stir to combine. Enjoy!