Black Eyed Pea Jambalaya

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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.

added by

caliandra

nutrition data

Nutritional data has not been calculated yet.

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