Wednesday, May 04, 2005

Black-Eyed Peas and Rice with Buffalo Chicken Sausage

Black-Eyed Peas and Rice with Buffalo Chicken Sausage (Adapted from CL)

1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon Cajun seasoning
6 ounces buffalo chicken sausage, sliced into coins
1 cup chicken broth
15 ounce can black-eyed peas, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
2 cups cooked brown basmati rice
1 teaspoon cayenne pepper sauce

In a large saucepan, heat oil over medium heat. Add onion, garlic and Cajun seasoning - cook until the onions soften, about 3-4 minutes. Stir in sausage and cook for 2 minutes. Stir in the chicken broth, black-eyed peas, tomatoes and rice. Bring to a boil, reduce heat and simmer for about 4-6 minutes - until everything is warmed through. Mix in cayenne pepper sauce.

Makes about 4 servings.

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3 comments:

  1. I just love your blog. I am dieting South Beach method and this recipe fits the bill for Phase Two. I know what Chicken Sausage is but what is "Buffalo" Chicken Sausage? Is there a brand you could suggest? Fran from Texas

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  2. Sounds great- DH will love the sausage version- I'll leave that out for me. So glad you discovered black eyed peas- I think they are sooo good. It's a southern tradition to eat them on New Years Day for good luck. :)

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  3. Fran - Buffalo chicken sausage is just a spicy version of them - we used the Al Fresco brand that we got from Costco.

    Cheryl - That's good to know! I'll have to remember that next New Years!

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