Black Eyed Pea Jambalaya Food

BLACK-EYED PEA JAMBALAYA

Steps:

• Prep the celery, green bell pepper, jalapeno, garlic, parsley, and thyme.
• In a food processor, blend 1 cup of the fire roasted diced tomatoes. Set aside.
• In a dutch oven or large pot, heat butter over medium high heat until melted.
• Add the celery, green bell pepper, and jalapeno, stirring for about 7 minutes until soft.
• Add the garlic and cook until fragrant, about 1 minute.
• Reduce heat to medium low. Add in the cayenne, salt, white pepper, and black pepper and stir to coat the vegetables.
• Stir in the parsley, thyme, blended fire roasted tomatoes, remaining fire roasted diced tomatoes, tomato sauce, and bay leaves.
• Add rice and vegetable broth. Stir to combine. Reduce heat to low and cover.
• Simmer for about 25 minutes, checking within the last 5 minutes to make sure rice isn't sticking to the bottom of the pan. Stir if necessary.
• Remove from heat and remove the bay leaves. Fluff rice with a fork. Stir in the black-eyed peas until combined. Serve hot and garnish with fresh parsley.

BLACK-EYED PEA JAMBALAYA

Steps:

• 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.

BAD BART'S BLACK JAMBALAYA

Steps:

• Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).
• Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!

BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN

Steps:

• Using kitchen shears, cut the bacon into the bottom of a cast iron Dutch oven and sauté until slightly browned.
• Add the onion, bell pepper and celery; sauté for about 5 minutes until soft.
• Add the garlic and cook another minute.
• Add the ham and sausage and cook another 3 minutes.
• Add the stock/broth and black-eyed peas; bring to a boil.
• Stir in the rice, jalapenos and green onion. Season with salt, pepper, and Cajun seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes.
• Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
• Serve with Chow Chow and pass hot sauce at the table, if desired.

BLACK-EYED PEAS VEGGIE JAMBALAYA

Steps:

• Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
• When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
• Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
• Ladle into bowls and serve with garlic bread.

BLACK-EYED PEAS JAMBALAYA(RICE COOKER)

Steps:

• Mix all ingredients together in a rice cooker, press the button and cook.

BLACK-EYED PEA JAMBALAYA IS ONE LUCKY DISH TO MAKE ON REPEAT THIS JANUARY

Steps:

• Heat olive oil in a large saucepan over medium-high. Add onion, celery, bell pepper, garlic and Cajun seasoning. Cook, while stirring, until tender. Add rice and cook 1 minute longer. Add sausage and cook 1 minute longer. Stir in black-eyed peas. Add beef broth and water and stir well. Bring to a boil. Reduce heat and simmer, covered, until rice is done, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice and serve. Kitchen Counter Per serving: 333 cal, 15g fat, 23mg chol, 11g prot, 37g carbs, 2g sugar, 3g fiber, 671mg sodiumrn