Black-Eyed Pea Jambalaya

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6 slices bacon, cut into pieces

1 medium onion, diced

1 small green bell pepper, diced

1 celery stalk, diced

2 cloves garlic, minced

1-1/2 cups ham, diced

1/2 pound andouille sausage, sliced (any smoked sausage will do)

3 cups chicken stock or broth

2 cans black-eyed peas, undrained

2 cups uncooked, long grain rice

1/4 cup sliced pickled jalapeno peppers, chopped

1/2 cup sliced green onions

1/4 teaspoon salt or to taste

1 teaspoon black pepper or to taste

1/2 teaspoon of cajun seasoning or to taste

1 bay leaf


1. Place bacon pieces in the bottom of a Dutch oven (preferably cast iron) and sauté until slightly browned. Add onions, bell pepper and celery; cook for about 5 minutes or until tender.

2. Add garlic, ham and sausage and cook for about 5 minutes. Add broth and black-eyed peas.

3. Bring to a boil and add rice, jalapenos, green onions and seasonings. Return mixture to a boil.

4. Cover and reduce heat; simmer for about 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes before serving. Stir mixture before serving.

Bon Appetit!

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