Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 pound smoked sausage, such as Andouille, diced (450g)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1 pound dried black-eyed peas, rinsed (450g)
  • 6 cups chicken broth (1.4 liters)
  • 1 teaspoon salt (5 ml), or to taste
  • ½ teaspoon black pepper (2.5 ml), or to taste
  • 1 ½ cups long-grain rice, rinsed (300g)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 2 minutes until fragrant.
  2. Add the diced sausage to the pot and cook until browned, about 5-7 minutes. Stir in smoked paprika, thyme, and cayenne pepper (if using).
  3. Add the rinsed black-eyed peas, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the peas are tender but not mushy. Stir occasionally to prevent sticking.
  4. Stir in the rinsed rice. Cover and continue to simmer for another 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Check every 5 minutes to make sure rice doesn't burn.
  5. Remove from heat and let stand, covered, for 10 minutes before serving. This allows the flavors to meld.