• Tommy Centola

Black-Eyed Pea Jambalaya

Updated: Jan 4

Black-eyed peas are another traditional dish that is served on New Years. It represents luck. Here is my twist on Black-eyed peas.

6 slices Bacon

1 cup Onion, chopped

1/2 cup Green Bell Pepper, chopped

1/4 cup Celery, chopped

1 teaspoon Garlic, minced

1 1/2 cups Ham, diced

1/2 pound Andouille, sliced

3 cups Chicken Stock or Broth

2 cans Black-eyed Peas, undrained

2 cups uncooked Rice

1/4 cup  Green Onions, sliced

Salt and Pepper to taste

1/2 teaspoon Creole Seasoning

1 Bay Leaf

Cut the bacon into the bottom of a Dutch oven and saute until slightly browned. Add the onion, bell pepper and celery; saute 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 broth and black-eyed peas; bring to a boil. Stir in the rice and green onions. Season with salt, pepper and Creole 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.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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