Black Eyed Pea Jambalaya Recipes

BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN

Steps:

• Using kitchen shears, cut the bacon into the bottom of a cast iron Dutch oven and sauté until slightly browned.
• Add the onion, bell pepper and celery; sauté for about 5 minutes until soft.
• Add the garlic and cook another minute.
• Add the ham and sausage and cook another 3 minutes.
• Add the stock/broth and black-eyed peas; bring to a boil.
• Stir in the rice, jalapenos and green onion. Season with salt, pepper, and Cajun seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes.
• Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
• Serve with Chow Chow and pass hot sauce at the table, if desired.

BLACK-EYED PEA JAMBALAYA

Steps:

• In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

BLACK-EYED PEAS JAMBALAYA(RICE COOKER)

Steps:

• Mix all ingredients together in a rice cooker, press the button and cook.

BLACK-EYED PEAS VEGGIE JAMBALAYA

Steps:

• Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
• When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
• Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
• Ladle into bowls and serve with garlic bread.