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Black-eye Pea Jambalaya Recipe

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This recipe for Black-eye Pea Jambalaya, by , is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stanley Primeaux
Added: Thursday, January 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  

1-lb. ground meat
11/2 c. rice (cooked)
1 bell pepper (chopped)
1 med. onion (chopped)
2 or 3 stalks of celery ( optional)
1 can jalapeno black-eyed peas
1 can of regular black-eyed peas
1 or 2 lg. jars of chez whiz ( depending on how cheesy you want)
1 can of rotel tomatoes

Directions:
Directions:

Directions:

Cook and brown ground meat, now add sausage and brown it, then drain off grease. Next add onions and bellpepper and celery to the groundmeat and sausage and sauté together. Next add black-eye peas and rotel tomatoes. After you have cooked these ingredients together for about 15 or 20 minutes, then you can add your rice a little at a time to the pot. Next add the cheese to the ingredients, then pour all of this in a casserole dish or cake pan . Put aluminum foil on top of pan to keep warm.


Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
30 to 40 minutes
Personal Notes:
Personal Notes:
This recipe is for when you are cooking for a big family, you could cut it down if you need to.
This recipe is also one of my family's favorite especially during the holidays. I hope it will become one of your favorites too.

 

 

 

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