Black-Eyed Pea Jambalaya Recipe
Ingredients
1 1/4 cups dried black-eyed peas, sorted and washed 5 cups water
1 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green pepper
1/4 cup chopped fresh parsley
1 clove garlic, pressed
1 (141/2-ounce) can whole tomatoes, undrained and chopped
1/2 teaspoon red pepper
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon dried whole oregano
1/8 teaspoon dried whole thyme
1 bay leaf
3/4 cup parboiled rice, uncooked
Additional chopped green onion (optional)
How to make Black-Eyed Pea Jambalaya
Place peas in a Dutch oven.Cover with water 2 inches above peas, let soak overnight.
Pour water off peas.
Add 5 cups water to peas, bring to a boil.
Cover; reduce heat, and simmer 45 minutes.
Add remaining ingredients except rice and additional green onion, cover and simmer 45 minutes.
Add rice to pea mixture, stir well.
Cover and simmer 20 minutes or until peas and rice are tender.
Discard bay leaf.
Garnish with additional green onion, if desired.
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Black-Eyed Pea Jambalaya
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