Ingredients:
RICE
2 1/2 cup Water
1 1/4 cup Long-grain white rice
1/2 tsp Salt
CAJUN SEASONING
1/2 tsp Dried thyme
1/2 tsp Dried basil
1/2 tsp Paprika
1/4 tsp Cayenne pepper
1/4 tsp Onion powder
1/4 tsp Garlic powder
1 tbsp Flour
STEW
1 tbsp Vegetable oil
1 cup Finely chopped onion
1 medium Clove garlic, minced
2 medium Ribs celery, finely chopped
1 small Red pepper, diced
1 cup Low-sodium chicken broth,
Divided
8 oz Smoked turkey sausage,
Sliced 1/2-inch thick
14 1/2 oz Can peeled and diced
Tomatoes, drained
15 oz Can black-eyed peas
1 tbsp Chopped fresh sage leaves,
Or 1 t dried sage, crushed
1/4 cup Finely chopped parsley
Freshly ground black pepper
Instructions:
To prepare the rice: Combine the water, rice and salt in a medium
saucepan. Bring to a boil and continue boiling, uncovered, until the
level of the liquid just covers the rice. Stir occasionally. Cover
and reduce the heat to low. Cook 15 minutes. Set aside, covered.
To prepare the Cajun seasoning: Combine the thyme, basil, paprika,
cayenne, onion powder, garlic powder and flour. Set aside.
To prepare the stew: In a large saucepan or skillet, preferably
nonstick, heat the oil over medium heat. Add the onion and garlic;
saute 3 minutes. Add the celery, bell pepper and 2 tablespoons of the
broth. Cover and cook 5 minutes, stirring occasionally. Add the
turkey sausage and saute with the vegetables, uncovered, 5 minutes.
Then sprinkle on the Cajun seasoning and cook 1 minute. Add the
remaining broth and the tomatoes. Cook 5 minutes, stirring
occasionally. Drain and rinse the black-eyed peas; drain well again.
Put into the pan with the sage, cover and cook over medium-low heat
10 minutes, stirring often. Stir in the parsley and pepper. Adjust
the seasonings if necessary and serve over rice.
Servings: 5
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