Black-Eyed Pea Jambalaya

(from Lucianolinda’s recipe box)

Source: Arkansas Wildlife- Chef John Folse

Categories: Casseroles- One Dish Meals

Ingredients

  • 6 slices bacon
  • 1 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup minced garlic
  • 1 lb. ham, cubed
  • 1/2 lb. smoked sausage, sliced
  • 2 16-oz. cans black-eyed peas
  • 3 cups chicken stock
  • Salt and black pepper to taste
  • Granulated garlic to taste
  • Louisiana hot sauce to taste
  • 2 cups long-grain rice
  • 1/2 cup sliced green onion
  • 1/2 cup chopped parsley

Directions

  1. Fry bacon in large Dutch oven. Remove slices, chop and set aside. Sauté onion, celery, bell peppers and minced garlic in bacon fat 3-5 minutes, stirring often. Add granulated garlic and hot sauce (be liberal with seasonings since rice will be added). Add rice, green onion, and parsley; blend. Bring to rolling boil, reduce heat to low and cover. Cook 30 minutes. Remove from heat; allow to stand 30 minutes before serving. Garnish with bacon.

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