Hoppin’ John – Cooking Aboard with Jill

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large green pepper
• 1 large red pepper
• 3 stocks celery
• 3 green onions (save the green stems for garnish)
• 4 medium carrots
• 3 large cloves garlic
• ½ teaspoon chili powder
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• 5 ounces kale, trimmed and chopped (I used baby spinach)
• 1 can (19 ounces) of black-eyed peas (I sed cannellini beans)
• 1 can (14 ounces) of fire-roasted diced tomatoes (do not drain)
• 12 ounces of andouille sausage (I used a cooked apple chicken sausage)
• Prepared brown or white rice