1 Cup white rice
1/4 to 1/2 cup Wild rice
1 cup black eye peas cooked and drained (use dry beans for this if possible, canned doesn’t have the flavor that fresh or dried does)
1 lbs. Aundoille or similar smoked sausage
1 Onion
Good to average Olive oil
2 to 4 Jalepeno or Cayenne peppers diced
4 stalks Celery
1 Bell pepper
1/2 teaspoon Cayenne
1/2 teaspoon Thyme
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 Teaspoon of Cajun spice
1 Teaspoon of Fresh ground pepper
Salt to taste
Cook, drain and reserve your peas, In a sauté; pan, sauté the Onion, bell pepper, celery, hot peppers, and spices until the veggies are tender, add in your sausage. Once sausage is browned, in a 3 to 6 quart sauce pan combine your rice, peas, and veggie and sausage mixture, add water a little at a time, until rice is completely done and there is very little liquid left in the dish.