Black-Eyed Pea Jambalaya Recipe
Black-Eyed Pea Jambalaya Recipe photo by Taste of Home

Black-Eyed Pea Jambalaya Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 6-8 servings

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 Johnsonville® Polish Kielbasa Sausage or Polish sausage, diced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

  1. 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

Reviews for Black-Eyed Pea Jambalaya

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 7, 2013

"We really liked this. I added onions, because we really like the taste, and I also added a little Cajun seasoning. Yummy!"

MY REVIEW
Reviewed Jan. 2, 2013

"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."

MY REVIEW
Reviewed Sep. 11, 2009

"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.

"

MY REVIEW
Reviewed Sep. 4, 2009

"My husband and I really enjoy this meal. I always add chopped onion and sometimes use a spicier sausage. Makes good leftovers!"

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