Taste of Home
Black-Eyed Pea Jambalaya
TOTAL TIME: Prep: 5 min. Cook: 40 min.
YIELD: 6-8 servings.
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.
Ingredients
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2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
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2-1/2 cups water
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2 cups frozen okra, thawed
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1 cup uncooked instant rice
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Salt and pepper to taste
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1 pound fully cooked kielbasa or Polish sausage, diced
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1 can (14-1/2 ounces) diced tomatoes, undrained
Directions
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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.
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