Category: Pork -

Black-Eyed Pea Jambalaya     

Ingredients:
2 tbsp. vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 garlic cloves, minced
1 jalapeño, sliced
8 oz. mild smoked pork sausage, chopped or sliced
8 oz. hot smoked pork sausage, chopped or sliced
2 (15-oz.) cans black-eyed peas with jalapeños
2½ cups beef stock, add more as necessary
1⁄2 cup chopped fresh parsley
1⁄3 cup chopped scallions
5–6 cups cooked long-grain rice prepared according to package directions

Preparation:
Place a Dutch oven over medium heat and add the oil. Add the onion, bell pepper, garlic, and jalapeño and sauté, stirring occasionally, for 10 minutes, until the vegetables soften. Add the sausage and cook for 10 minutes, until browned, stirring occasionally. Add the black-eyed peas and broth and bring to a simmer. Reduce the heat to low and simmer uncovered for 1 hour.

Just before serving, stir in the parsley, scallions, and rice, adding additional warm broth 1/4 cup at a time if necessary to adjust consistency.

Date added: 2024-12-19
Number of visits: 1215