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Black-Eyed Pea Jambalaya

 Black-Eyed Pea Jambalaya
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.
6-8 ServingsPrep: 5 min. Cook: 40 min.

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

  • 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.