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

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
2. Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
3. Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.