Black-Eyed Pea Jambalaya
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.
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
Reviews
I prepared this recipe yesterday and it was a hands down winner. Hubby, who can take or leave black eyed peas, went back for seconds. I added onions, Creole seasoning, and garlic powder after reading some of the reviews. It was delicious. We will be having this again for sure. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
We really liked this. I added onions, because we really like the taste, and I also added a little Cajun seasoning. Yummy!
I was looking for a black-eyed pea recipe for New Year's good luck. I figured I'd try this and the kids would eat their one bite and be done. Instead, they asked me to make it again soon.
I made this the other night and it was really good. I used Rotel (tomatoes with green chilies) instead of tomatoes. This will be on my favorite list.
My husband and I really enjoy this meal. I always add chopped onion and sometimes use a spicier sausage. Makes good leftovers!
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