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Black-Eyed Pea Jambalaya Recipe

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

Contributor:  
Contributor:  
Teresa (Mock) Chrisco
Added: Tuesday, June 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c dried black-eyed peas
4 - 10.5 oz cans no-salt chicken broth
2 c tomato, chopped
1 c lean cooked ham, cubed
1 c onion, chopped
3/4 c green pepper, chopped
1/4 c chopped celery
2 cloves garlic, minced
1 bay leaf
1/2 tsp salt
1/4 tsp dried whole thyme
1/8 tsp ground cloves
1 1/2 c long grain rice, uncooked
1 1/2 tsp hot sauce
1/2 c green onion, sliced

Directions:
Directions:
Sort and wash peas; place in a 5 or 6 qt pressure cooker. Add next 11 ingredients; stir well. Close lid securely. According to manufacturer's directions, bring to high pressure over high heat (about 10-12 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 15 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove lid so that steam escapes away from you. Drain mixture reserving 3 c cooking liquid. Remove black-eyed pea mixture from cooker and keep warm. Remove bay leaf. Add rice and 3 c reserved cooking liquid to cooker. Close lid securely; bring to high pressure over high heat (about 5 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 5 minutes. Remove from heat; let stand 10 minutes or until pressure drops normally. Remove lid; add pea mixture and green onions and toss gently.

Number Of Servings:
Number Of Servings:
8 Servings
Personal Notes:
Personal Notes:
I've thrown it in a crock pot & cooked it all day.

 

 

 

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