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Black-Eyed Pea Jambalaya

Name: Black-Eyed Pea Jambalaya
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6-8 servings.
Cuisine: North America, Cajun
Ingredients: 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained; 2-1/2 cups water; 2 cups frozen okra, thawed; 1 cup uncooked instant rice; Salt and pepper to taste; 1 pound fully cooked kielbasa or Polish sausage, diced; 1 can (14-1/2 ounces) diced tomatoes, undrained

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Test Kitchen Approved

Total Time

Prep: 5 min. Cook: 40 min.

Makes

6-8 servings

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.

Black-Eyed Pea Jambalaya Recipe photo by Taste of Home

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Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

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.

Black-Eyed Pea Jambalaya

Total Time

Makes

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