Black-Eyed Pea Jambalaya
Recipe from Taste of the South

Black-Eyed Pea Jambalaya

by 3  people

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Servings: 8 to 10
Prep Time: 10 mins
Total Time: 1 hr 15 mins
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  • 2   tablespoons 
    vegetable oil
  • 1   pound 
    smoked sausage, cut crosswise into 1/4-inch slices
  • 8   ounces 
    ham, cut into 1/4-inch cubes
  • 1   cup 
    chopped onions
  • 1/2  cup 
    chopped bell pepper
  • 2  15  ounce cans 
    black-eyed peas with jalapenos
  • 2   cups 
    beef broth
  • 4 - 5   cups 
    cooked long-grain rice
    Salt to taste
    Cayenne pepper to taste
    chopped parsley and chopped green onion
In a large, heavy pot, heat oil over medium heat. Add sausage, ham, onions, and bell pepper. Cook, stirring, for 5 minutes.
Add black-eyed peas and beef broth. Reduce heat to medium-low and simmer, stirring occasionally, for 1 hour.
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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