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"Those who forget the pasta are condemned to reheat it."--Unknown

Black-Eyed Pea Jambalaya Recipe

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This recipe for Black-Eyed Pea Jambalaya is from Southern Hills Church of Christ Family Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon, cut into pieces
1 medium onion, diced
1 small green bell pepper, diced
1 celery stalk, diced
2 cloves garlic, minced
1 ½ c. ham, diced
½ lb. Andouille sausage, sliced (any smoked sausage will do)
3 c. chicken stock or broth
2 cans black-eyed peas, undrained
2 c. uncooked long grain rice
¼ c. sliced pickled jalapeno pepper, chopped
½ c. sliced green onions

Seasonings:
¼ tsp. salt (or to taste)
1 tsp. black pepper (or to taste)
½ tsp. cajun seasoning (or to taste)
1 bay leaf
Directions:
Directions:
Place bacon pieces in the bottom of a Dutch oven (preferably cast iron) and saute until slightly browned. Add onions, bell pepper, and celery; cook for about 5 minutes or until tender. Add garlic, ham, and sausage and cook for about 5 minutes. Add broth and black-eyed peas. Bring to a boil and add rice, jalapenos, green onions, and seasonings. Return mixture to a boil. Cover and reduce heat; simmer for about 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes before serving. Stir mixture before serving.
Personal Notes:
Personal Notes:
This is the only way I can get Gary to eat black-eyed peas on New Year's Day. He loves this.

 

 

 

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