creole black eyed peas and rice

Author of this recipe: Alethea Tingley

Creole Black Eyed Peas & Rice Recipe | Soulful Southern Flavors | Collard Greens | Hot Link Sides | Easy Meal Ideas

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Ingredients

• - Black-eyed peas - 1 can (15 ounces)
• - Long-grain white rice - 2 cups
• - Onion - 1 large, finely chopped
• - Celery - 3 stalks, finely chopped
• - Green bell pepper - 1 medium, finely chopped
• - Garlic - 4 cloves, minced
• - Andouille sausage - 8 ounces, sliced (optional)
• - Creole seasoning - 2 teaspoons
• - Salt - to taste
• - Black pepper - to taste
• - Hot sauce - to taste (such as Tabasco or Louisiana Hot Sauce)
• - Chicken broth - 3 cups
• - Water - 1 cup
• - Fresh parsley - 2 tablespoons, chopped (for serving)
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Steps

1. ### Creole Black Eyed Peas and Rice Recipe
3. **Introduction:**
4. Creole Black Eyed Peas and Rice is a hearty, flavorful dish that is perfect for gatherings and special occasions. This recipe combines tender black-eyed peas with fluffy rice and savory seasonings to create a delicious side or main dish that's packed with flavor.
6. #### Ingredients:
7. - 1 cup dried black-eyed peas
8. - 2 cups long-grain white rice
9. - 4 cups chicken broth (or vegetable broth for a vegetarian option)
10. - 2 tablespoons olive oil
11. - 1 large onion, finely chopped
12. - 3 cloves garlic, minced
13. - 1 bell pepper, chopped
14. - 1 small zucchini, diced
15. - 1 can (15 oz) diced tomatoes
16. - 1 teaspoon dried thyme
17. - Salt and pepper to taste
18. - 2 tablespoons chopped fresh parsley or cilantro for garnish
20. #### Instructions:
22. 1. **Prepare the Black Eyed Peas:**
23. - Rinse the black-eyed peas under cold water.
24. - Place them in a large pot with 4 cups of chicken broth, and bring to a boil over high heat.
25. - Reduce heat to medium-low, cover, and simmer for about 30 minutes or until tender. Drain any excess liquid.
27. 2. **Cook the Rice:**
28. - Rinse the rice under cold water in a fine-mesh sieve to remove excess starch.
29. - In a separate pot, combine the rinsed rice with 4 cups of chicken broth and bring to a boil over high heat.
30. - Reduce heat to low, cover, and simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender. Fluff with a fork.
32. 3. **Sauté Vegetables:**
33. - Heat olive oil in a large skillet over medium heat.
34. - Add the chopped onion and sauté for about 5 minutes until translucent.
35. - Add minced garlic, bell pepper, zucchini, and diced tomatoes to the skillet. Cook for an additional 10-12 minutes or until vegetables are tender.
37. 4. **Combine Ingredients:**
38. - Once the vegetables are cooked, add the drained black-eyed peas to the skillet and stir well.
39. - Season with dried thyme, salt, and pepper to taste.
40. - Simmer the mixture for another 5 minutes to allow flavors to meld together.
42. 5. **Serve:**
43. - To serve, spoon a portion of rice onto each plate.
44. - Top with the black-eyed peas and vegetable mixture.
45. - Garnish with chopped parsley or cilantro before serving.
47. #### Tips:
48. - For an extra burst of flavor, use smoked paprika instead of dried thyme.
49. - Substitute any leftover vegetables like carrots or celery for added texture and nutrition.
50. - This dish pairs well with grilled meats or as a vegetarian main course.
52. #### SEO Optimization:
53. - Include relevant keywords such as "Creole Black Eyed Peas and Rice," "black-eyed peas recipe," and "rice side dish."
54. - Use subheadings to break up the text and make it easier to read.
55. - Add bullet points for easy ingredient listing.
57. Enjoy crafting this delicious Creole Black Eyed Peas and Rice, perfect for any special occasion or a comforting home-cooked meal.

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• creole black eyed peas and rice