Black-Eyed Pea Jambalaya
Prep Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
8 to 10 servings
Ingredients
-
2 tablespoons vegetable oil
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1 pound smoked sausage, cut crosswise into 1/4-inch slices
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8 ounces ham, cut into 1/4-inch cubes
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1 cup chopped onions
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1/2 cup chopped bell pepper
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2 (15-ounce) cans black-eyed peas with jalapenos
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2 cups beef broth
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4 to 5 cups cooked long-grain rice
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Salt to taste
-
Cayenne pepper to taste
Garnish:
-
chopped parsley and chopped green onion
Directions
1.
In a large, heavy pot, heat oil over medium heat. Add sausage, ham, onions, and bell pepper. Cook, stirring, for 5 minutes.
2.
Add black-eyed peas and beef broth. Reduce heat to medium-low and simmer, stirring occasionally, for 1 hour.
3.
Add rice (4 to 5 cups, depending on moistness desired) and stir gently to mix well. Season with salt and cayenne. Garnish with parsley and green onion, if desired. Serve hot.
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