Black-eyed Pea Jambalaya
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holiday, Southern, Texas | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 1 | c | Celery, chopped |
| 1 | c | Green bell pepper, chopped |
| 1 | Stalk celery, chopped | |
| Oil for sauteing | ||
| 2 | c | Uncooked rice |
| 2 1/2 | c | Chicken broth |
| 1 | Ro- tel tomatoes and green | |
| chilies | ||
| 1 | Black-eyed peas, or fresh | |
| shelled | ||
| 1 | c | Cubed ham |
| 1 | lb | Smoked sausage, cut up |
INSTRUCTIONS
Saute vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and don't peek for 30 minutes. A dash of Tabasco never hurts if added with broth. Lou's note: I like to use half Ro-tel and half regular stewed tomatoes. Ro-tel alone is pretty hot for many people. NOTES : Recipe by Peggy J. Doolan, Houston, TX Recipe by: The Eyes of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2076
Calories From Fat: 1149
Total Fat: 127.3g
Cholesterol: 303.9mg
Sodium: 8408.3mg
Potassium: 2639.4mg
Carbohydrates: 137.2g
Fiber: 8.5g
Sugar: 13.7g
Protein: 90.6g