Black-Eyed Pea Jambalaya
Created by Sue on July 22, 2013
- Servings: 6
- Prep Time: 6h
- Cook Time: 40m
- Recipe #10175
Ingredients
- 8 ounces dried peas (black-eyed peas)
- 2 tablespoons oil (olive oil or bacon fat)
- 1 cup diced celery
- 1 cup chopped yellow onion
- 1 green bell pepper (chopped)
- 1 pound smoked sausage (roll cut)
- 3 garlic cloves (chopped)
- 1 serrano pepper (sliced, optional)
- 3 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon Cajun spice
- 3 teaspoons bouillon granules (instant)
- 2 cups water (pea cooking liquid plus water to equal 2 cups)
- 1/2 pound fresh shrimp (peeled and deveined)
- 3 chopped scallions
- 1/4 cup chopped fresh parsley (Italian parsley)
- Cooked rice (as needed)
How to Make
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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.
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Step 2: In a dutch oven, saute the celery onion and pepper in the bacon grease or olive oil until the onion goes soft.
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Step 3: Stir in the sausage, garlic and serrano and cook until the sausage browns a little bit.
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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.
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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.
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Step 6: Serve over steamed rice.
Nutritional Facts
- 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