Black-eyed pea jambalaya


Jeff Williams

Arkansas Game and Fish Commission

6 slices bacon

1 cup diced onion

1 cup diced celery

½ cup diced red bell pepper

½ cup diced yellow bell pepper

¼ cup minced garlic

1 pound ham, cubed

½ pound smoked sausage, sliced

2 16-ounce cans black-eyed peas

3 cups chicken stock

2 cups long-grain rice

Salt and black pepper to taste

Granulated garlic to taste

Louisiana hot sauce to taste

½ cup sliced green onion

½ cup chopped parsley

Fry bacon in large Dutch oven. Remove slices, chop and set aside. Saute onion, celery, bell peppers and minced garlic in bacon fat 3-5 minutes. Add ham and sausage; cook 3-5 minutes, stirring often. Add peas and chicken stock; season with salt, pepper, 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.

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