2 | unit | bay leaves |
1 | unit | bell peppers |
1 | lb | black eyed peas |
2.1 | lb | Chicken breast |
1 | tbsp | Dried basil |
1 | tbsp | dried thyme |
2 | unit | garlic |
1 | cup | Instant Brown Rice |
1.75 | lb | Stewed tomatoes |
1.31 | lb | Turkey Andouille Sausage |
1.5 | cup | vegetable broth |
Make a chicken-free version for vegetarians. Season chicken with salt, pepper, and cajun seasoning to taste, then cook until cooked throughout.
Slice sausage to 1-cm thickness.
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Combine tomatoes, broth, rice, garlic, bay leaves,basil, thyme and hot pepper sauce into the saucepan with sausage and pepper.
Cover and bring to a boil over high heat.
When rice is cooking, cut green pepper into 1 inch pieces and stir into stew. Reduce heat to medium, stir in black eyed peas and chicken, cover and simmer for 10 to 12 minutes, stirring once.
Remove and discard bay leaves. Sprinkle with parsley if desired.
This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth.