Black-Eyed Pea Jambalaya
"For You-Want-What? Tag. This is a really economical and hearty recipe, but very good!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (339.3 g)
- Calories 390.2
- Total Fat - 27.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 92 mg
- Sodium - 1053.5 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 3 g
- Sugars - 3 g
- Protein - 22 g
- Calcium - 94 mg
- Iron - 2.8 mg
- Vitamin C - 33.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Soak black-eyed peas overnight then drain and rinse. Top with a couple inches of water and bring to a boil, then cover and reduce heat and simmer until the peas are tender, 60-90 minutes or so.
Step 2
In a dutch oven, saute the celery onion and pepper in the bacon grease or olive oil until the onion goes soft.
Step 3
Stir in the sausage, garlic and serrano and cook until the sausage browns a little bit.
Step 4
Stir in the bay leaves, thyme, cajun spice, instant bouillon and 2 cups of liquid (pea cooking liquid plus water) and the drained cooked black-eyed peas.
Step 5
Simmer, covered, for about 20-25 minutes, then stir in the shrimp, scallions and parsley, cooking a minute or so until the shrimp curl.
Step 6
Serve over steamed rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the smoked sausage, look for a variety that is high in flavor and low in fat.
- If you don't have a serrano pepper, you can substitute with a jalapeno pepper.
- Substitute olive oil for bacon fat - Olive oil is a healthier option than bacon fat, and it will still provide the necessary flavor and texture to the jambalaya.
- Substitute Italian parsley for fresh parsley - Italian parsley has a more intense flavor than regular parsley, which will add more depth to the jambalaya.
Vegetarian Jambalaya Substitute vegetable broth for the 2 cups of liquid, and use 1 cup of diced mushrooms and 1 cup of diced zucchini in place of the sausage. Add 1/2 teaspoon of smoked paprika for additional flavor.
Cornbread - Cornbread is the perfect accompaniment to jambalaya, providing a sweet and savory contrast to the spicy dish. It's also an easy and inexpensive side dish to make, making it a great choice for a budget-friendly meal.
Collard Greens: Collard greens are a classic Southern side dish that pairs perfectly with jambalaya. They are packed with flavor and nutrition, and are a great way to add some greens to the meal. They are also easy to make and budget-friendly, making them a great choice for a complete meal.
FAQ
Q: How long do I need to soak the black-eyed peas?
A: You should soak the black-eyed peas overnight before cooking.
Q: What is the best way to cook black-eyed peas?
A: The best way to cook black-eyed peas is to simmer them in a pot with enough water to cover them for about 45 minutes. Make sure to add salt and other seasonings to taste.
2 Reviews
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Fun facts:
This jambalaya recipe is said to have originated in the Louisiana bayous and is a combination of African, French, and Spanish influence.
In the South, Black-Eyed Peas are traditionally eaten on New Year’s Day for good luck. It’s said that the more peas you eat, the more luck you will have in the New Year. This tradition is said to have originated with President Jefferson Davis, who ate them on the first day of the year during the Civil War.