Black Eyed Pea Jambalaya

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#5256

serves/makes:

ready in:
2-5 hrs

ingredients

1 pound sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1 cup chopped yellow onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 cloves garlic
4 bay leaves
5 sprigs fresh thyme
3 teaspoons finely chopped parsley
12 cups chicken stock
1 pound black eyed peas (dried)
1 tablespoon minced garlic
1/2 pound medium shrimp, peeled, deveined and chopped
1/2 pound long grain rice
1/4 cup chopped green onions

directions

In a large pot over medium heat, add the olive oil. When the oil is hot, add the sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted.

Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.