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Black-Eyed Pea Jambalaya Recipe

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This recipe for Black-Eyed Pea Jambalaya, by , is from Years Of My Favorite Recipes to Pass On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6 slices bacon
1 c chopped onion
1/2 c green bell pepper
1/4 c chopped celery
1 t minced garlic
1 1/2 c chopped ham
1/2 lb sausage
3 c chicken broth
2 cans black eyed peas un-drained
2 c uncooked rice
1/4 c chopped sliced pickled jalapeno peppers
1/2 c green onions
2 pinches salt or to taste
1 t black pepper
1/2 t cajun seasoning to taste
1 bay leaf

Cut the bacon into the bottom of a cast iron dutch oven and saute until slightly browned. Add the onion, green bell pepper and celery, saute for about 5 minutes until soft, add the garlic and cook another minute. Add the ham and sausage and cook another 3 minutes, add the broth and black-eyed peas, bring to a boil. Stir in the rice, jalapenos and green onions. Season with seasoning, add the bay leaf, return to a boil, cover, reduce heat and simmer for 30 minutes. Remove from the heat and allow to sit covered for another 10 minutes before serving.




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