BLACK-EYED PEA JAMBALAYA
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.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
BLACK-EYED PEA JAMBALAYA
Provided by Rebecca McKay
Time 50m
Number Of Ingredients 17
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.
BAD BART'S BLACK JAMBALAYA
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 17
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
Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.
Provided by Deep South Dish
Categories Main Dish
Number Of Ingredients 18
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.
VEGETARIAN JAMBALAYA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
- Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.
- Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.
Nutrition Facts : Calories 460 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 480 milligrams, Carbohydrate 86 grams, Fiber 11 grams, Protein 15 grams
VEGETABLE JAMBALAYA
Here's classic Creole cooking, vegetarian style. Ooo-eee!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
- Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg
BLACK-EYED PEAS JAMBALAYA(RICE COOKER)
Make and share this Black-Eyed Peas Jambalaya(Rice Cooker) recipe from Food.com.
Provided by mightyro_cooking4u
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a rice cooker, press the button and cook.
VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
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