Hoppin John with Andouille
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick
- 1 10-ounce bag frozen sliced okra, thawed and drained
- 3 stalks celery, sliced 1/2 inch thick
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 bunch scallions, roughly chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Kosher salt
- 1 cup long-grain white rice
- 1 cup frozen black-eyed peas, thawed
- 2 plum tomatoes, seeded and chopped
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