Best Black Eyed Pea Jambalaya Recipes

Black-Eyed Pea Jambalaya image

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 7

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

Nutrition Facts :

Black-Eyed Pea Jambalaya image

Provided by Jenny Powers @JennyPowers

Categories Beef

Number Of Ingredients 13

1 pound(s) lean ground beef
1 tablespoon(s) vegetable oil
1/2 pound(s) cubed ham
1 cup(s) chopped onion
1/2 cup(s) chopped green pepper
1 can(s) 15 1/2 oz black eyed peas
1 can(s) 151/2 oz can black eyed peas with jalopenas
1/2 tablespoon(s) worcestershire sauce
1/4 teaspoon(s) salt
1/8 teaspoon(s) black pepper
4 cup(s) cooked white rice
2 tablespoon(s) chopped green onion
2 tablespoon(s) chopped parsley

Steps:

In a large Dutch oven, brown the beef in the vegetable oil over medium heat, cooking for about 10 minutes, stirring often.
Add the ham and cook for 3 more minutes.
Add the onion and bell pepper and cook for an additional 10 minutes, stirring often until the vegetables are soft.
Add the black-eyed peas, worcestershire sauce, salt, pepper and rice. Reduce the heat to medium low. Cook for about 5 minutes or until the rice is warmed through.
Add the green onion and serve immediately. Put tabassco and worcestershire on the table as condiments. This is also good with some crusty bread and butter.

Black-Eyed Pea Jambalaya (Emeril Lagasse) image

Provided by @MakeItYours

Number Of Ingredients 49

4
ounces tasso sausage, diced into small pieces
1/4
pound chorizo sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1/4
pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1
cup yellow onion, chopped (1 medium onion)
1/2
teaspoon salt
1/4
teaspoon cayenne
4
cloves garlic
4
bay leaves
5
sprigs fresh thyme
3
teaspoons parsley, finely chopped
12
cups chicken stock
1
pound black-eyed peas
1
tablespoon garlic, minced
1/2
pound medium shrimp, peeled, deviened and chopped
1/2
pound long grain rice
1/4
cup chopped green onions
Emeril's Essence:
2 1/2
tablespoons paprika
2
tablespoons salt
2
tablespoons garlic powder
1
tablespoon black pepper
1
tablespoon onion powder
1
tablespoon cayenne pepper
1
tablespoon dried oregano
1
tablespoon dried thyme

Steps:

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes.
Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted.
Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Essence to season.
Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.
Emeril's Essence:
Combine all ingredients thoroughly.