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 Minute® White 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

  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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