Black-Eyed Pea Jambalaya

1. 1

   In large skillet, saute onion and green pepper in shortening until onion is transparent.

2. 2

   Add meat and ham; simmer.

3. 3

   When meat is cooked medium, add rice and simmer until rice begins to fry, then add water from black-eyed peas and water to equal 2 1/2 cups liquid.

4. 4

   Add to meat at intervals and season, stirring occasionally, until rice is tender, about 40 minutes.

5. 5

   Just before removing from fire, add black-eyed peas; spoon it around in the rice and meat.

6. 6

   You may add onion tops and parsley that have been cut up.

* Per serving · 4 servings · Values may vary.

No additional tips available.