mardi 5 janvier 2016

Black-Eyed Pea Jambalaya


6 slices bacon, cut into pieces
1 medium onion, diced
1 small green bell pepper, diced......
1 celery stalk, diced
2 cloves garlic, minced
1-1/2 cups ham, diced
1/2 pound Andouille sausage, sliced (any smoked sausage will do)
3 cups chicken stock or broth
2 cans Black-Eyed Peas, undrained
2 cups uncooked, long grain rice
1/4 cup sliced pickled Jalapeno Peppers, chopped
1/2 cup sliced green onions
1/4 teaspoon salt or to taste
1 teaspoon black pepper or to taste
1/2 teaspoon of Cajun Seasoning or to taste
1 Bay Leaf

Place bacon pieces in the bottom of a Dutch oven (preferably cast iron) and sauté until slightly browned. Add onions, bell pepper and celery; cook for about 5 minutes or until tender. Add garlic, ham and sausage and cook for about 5 minutes.
Add broth and black-eyed peas. Bring to a boil and add rice, jalapenos, green onions and seasonings. Return mixture to a boil. Cover and reduce heat; simmer for about 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes before serving.
Stir mixture before serving.


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