Black-Eyed Pea Jambalaya

Black-Eyed Pea Jambalaya

Recipe from Taste of the South
SERVINGS
8 to 10
PREP TIME
10 mins
TOTAL TIME
1 hr 15 mins

Black-Eyed Pea Jambalaya

Recipe from Taste of the South
Recipe from Taste of the South
Black-Eyed Pea Jambalaya
SERVINGS
8 to 10
PREP TIME
10 mins
TOTAL TIME
1 hr 15 mins
Ingredients
  • 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
Garnish:
  •  chopped parsley and chopped green onion
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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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