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Black-Eyed Pea Jambalaya
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A picture of Black-Eyed Pea Jambalaya.

Black-Eyed Pea Jambalaya

Tarrell Mac McCrory
Tarrell Mac McCrory @cook_4002470

Variation on classic Jambalaya

Variation on classic Jambalaya

Read more

Black-Eyed Pea Jambalaya

Tarrell Mac McCrory
Tarrell Mac McCrory @cook_4002470

Variation on classic Jambalaya

Variation on classic Jambalaya

Read more
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Ingredients

45 mins
6 servings
  • 2 TbspOil
  • 8 ozHam, 1/2 in cubes
  • 1 lbSmoked Sausage, 1/2 in discs
  • 1Onion, medium, chopped
  • 1Bell Pepper, medium, chopped
  • 4 clovesGarlic, chopped
  • 2 (15 oz) cansBlack-eyed Peas (with jalapeños)
  • 1/2 cupParsley
  • to tasteCayenne Pepper
  • 2 cupsBeef Broth
  • 1/2 cupGreen Onion
  • 5 cupscooked Long Grain White Rice
  • to tasteSalt
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Steps

45 mins
  1. 1

    Heat oil, combine ham, sausage, onions, bell peppers, and garlic and sauté for 2-5 minutes.

  2. 2

    Add peas, parsley, cayenne pepper, broth, and green onions. Simmer for 45 minutes.

  3. 3

    Add rice (one cup at a time) until the desired consistency. Add salt to taste.

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Tarrell Mac McCrory
Tarrell Mac McCrory @cook_4002470
on February 18, 2016 05:11

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Keywords

Jalapeño Onion Welsh Onion Cayenne Black Eyed Pea White Rice Bell Pepper Sausage Pepper Beef Ham Garlic

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