Happy New Years! Black-Eyed Pea Jambalaya
- September 09, 2020
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Makes 8 to 10 servings
- 2 tablespoons vegetable oil
- 1 pound smoked sausage, cut crosswise into 1/4-inch slices
- 1/2 pound cubed ham
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 2 (15-ounce) can black-eyed peas with jalapenos
- 2 cups beef broth
- 4 to 5 cups cooked long-grain rice
- Salt and cayenne to taste
Heat the oil in a large, heavy pot over medium heat. Add the sausage, ham, onions, and bell peppers. Cook, stirring, for 5 minutes. Add the black-eyed peas, and the beef broth. Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour. Add the rice (4 to 5 cups depending on moistness desired) and stir gently to mix well. Season with salt and cayenne. Serve hot.
sausage
, rice
, peas
, holiday
, black eyed peas
