Black-Eyed Pea Jambalaya Recipe

Black-Eyed Pea Jambalaya Recipe photo by Taste of Home

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If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.

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Black-Eyed Pea Jambalaya Recipe

Prep: 5 min. Cook: 40 min.

Yield: 6-8 Servings

5 40 45

Ingredients

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

Directions

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. Yield: 6-8 servings.

Originally published as Black-Eyed Pea Jambalaya in Country Extra September 2004, p51

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Black-Eyed Pea Jambalaya

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Reviewed on Jan. 02, 2013 by TX Mom

I was looking for a black-eyed pea recipe for New Year's good luck. I figured I'd try this and the kids would eat their one bite and be done. Instead, they asked me to make it again soon.

Reviewed on Sep. 11, 2009 by CJCarrell

I made this the other night and it was really good. I used Rotel (tomatoes with green chilies) instead of tomatoes. This will be on my favorite list.