Black-Eyed Pea Jambalaya
(from Lucianolinda’s recipe box)
Source: Arkansas Wildlife- Chef John Folse
Categories: Casseroles- One Dish Meals
Ingredients
- 6 slices bacon
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup minced garlic
- 1 lb. ham, cubed
- 1/2 lb. smoked sausage, sliced
- 2 16-oz. cans black-eyed peas
- 3 cups chicken stock
- Salt and black pepper to taste
- Granulated garlic to taste
- Louisiana hot sauce to taste
- 2 cups long-grain rice
- 1/2 cup sliced green onion
- 1/2 cup chopped parsley
Directions
- Fry bacon in large Dutch oven. Remove slices, chop and set aside. Sauté onion, celery, bell peppers and minced garlic in bacon fat 3-5 minutes, stirring often. Add granulated garlic and hot sauce (be liberal with seasonings since rice will be added). Add rice, green onion, and parsley; blend. Bring to rolling boil, reduce heat to low and cover. Cook 30 minutes. Remove from heat; allow to stand 30 minutes before serving. Garnish with bacon.