Black-Eyed Pea Jambalaya
The recipe Black-Eyed Pea Jambalaya could satisfy your Cajun craving in about 45 minutes. This recipe makes 8 servings with 373 calories, 18g of protein, and 17g of fat each. For $1.05 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 99 people found this recipe to be tasty and satisfying. Head to the store and pick up water, canned tomatoes, instant white rice, and a few other things to make it today. It is brought to you by Taste of Home. It works well as a reasonably priced main course. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 93%, this dish is tremendous. Users who liked this recipe also liked Black-eyed Pea Jambalaya, Edamame, Black Bean & Black-eyed Pea Salad With Cumin Vinaigrette, and New Year black eyed pea salad with black olives, fetan and roasted garlic.
Preparation duration: 5 minutes
Cooking duration: 40 minutes
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked instant rice
2 cups frozen okra, thawed
1 pound fully cooked Johnsonville® Polish Kielbasa Sausage or Polish sausage, diced
Salt and pepper to taste
2-1/2 cups water
Cooking instruction summary:
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 ExtraSeptember 2004, p51 Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.
covered percent of daily need