Black-Eyed Pea Jambalaya Recipe

Name: Black-Eyed Pea Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces tasso sausage, diced into small pieces; 1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces; 1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces; 1 cup chopped yellow onion (1 medium onion); 1/2 teaspoon salt; 1/4 teaspoon cayenne; 4 cloves garlic; 4 bay leaves; 5 sprigs fresh thyme; 3 teaspoons finely chopped parsley; ½ cups chicken stock; 1 pound black-eyed peas; 1 tablespoon mincd garlic; 1/2 pound medium shrimp, peeled, deviened and chopped; Essence, recipe follows; 1/2 pound long grain rice; 1/4 cup chopped green onions; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

4 ounces tasso sausage, diced into small pieces
1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces
1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1 cup chopped yellow onion (1 medium onion)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic
4 bay leaves
5 sprigs fresh thyme
3 teaspoons finely chopped parsley
½ cups chicken stock
1 pound black-eyed peas
1 tablespoon mincd garlic
1/2 pound medium shrimp, peeled, deviened and chopped
Essence, recipe follows
1/2 pound long grain rice
1/4 cup chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In a large pot over medium heat, add the olive oil.
2
When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes.
3
Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley.
4
Saute for 5 minutes, or until the onions are wilted.
5
Stir in the chicken stock, peas and garlic.
6
Bring the liquid up to a simmer and cook for 1 hour.
7
Sprinkle the shrimp with Essence to season.
8
Add the shrimp and rice to the mixture.
9
Cook for an additional 30 minutes or until the peas and rice are tender.
10
Stir in the green onions.
11
Serve warm.
12
Combine all ingredients thoroughly.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 ounces tasso sausage, diced into small pieces, 1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces, 1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces, 1 cup chopped yellow onion (1 medium onion), and more.

Yes, Black-Eyed Pea Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea Jambalaya

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