Free Recipe Black-Eyed Pea Jambalaya

Recipe Type: Free Holiday Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Black-Eyed Pea Jambalaya Recipe

1 Onion; chopped
1 c Celery; chopped
1 c Green bell pepper; chopped
1 Stalk celery; chopped
Oil for sauteing
2 c Uncooked rice
2-1/2 c Chicken broth
1 cn Ro- tel tomatoes and green
1 cn Black-eyed peas; (or fresh
1 c Cubed ham
1 lb Smoked sausage; cut up

Black-Eyed Pea Jambalaya Preparation

Saute vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and don’t peek for 30 minutes. A dash of Tabasco never hurts if added with broth. Lou’s note: I like to use half Ro-tel and half regular stewed tomatoes. Ro-tel alone is pretty hot for many people. NOTES : Recipe by Peggy J. Doolan, Houston, TX Recipe by: The Eyes of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <> on Dec 30, 1997

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