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dish of black-eyed pea jambalaya

Dave’s Black-Eyed Pea Jambalaya

Sunnyside Cook

Dawn Dobie
Cajun comfort food that can bring good luck any time of the year.
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Prep Time 20 minutes
Cook Time 2 hours
Servings 8

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1-3 jalapeños or 1-2 serrano chiles, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound dried black-eyed peas --I used Camellia brand
  • 6 cups low sodium chicken broth
  • 1 pound smoked sausage --Andouille, polska kielbasa, smoked turkey sausage or something similar—I used Savoie’s Cajun Smoked Andouille
  • 3 cups raw white long-grain rice --cooked according to package directions
  • green onion tops and chopped fresh parsley for garnish about 1/3 cup of each
  • Tabasco

Instructions
 

  • Heat two tablespoons of oil in a large Dutch oven or deep skillet over medium-high heat. Add the chopped onions and 1/2 teaspoon salt and cook, stirring frequently for 5 minutes. Add the chopped bell pepper and celery and continue to sauté, stirring frequently for another 5 minutes or so, until the vegetables look wilted.
  • While the onions, celery, and bell pepper are sautéing, place the peas in a colander and sort through, removing any discolored ones or debris. Rinse the peas with water and drain.
  • Add the minced garlic and jalapeño to the onion mixture and cook for 1-2 minutes, stirring often.
  • Add the drained peas, broth, black pepper, and cayenne pepper to the pot and raise the heat to high. Bring to a boil, stir, then lower the heat to simmer. Partially cover and continue to cook for 1 1/2 -2 hours, gently stirring occasionally, until the peas are close to being soft.
  • Meanwhile cut the smoked sausage links in half lengthwise and in half lengthwise again. Slice the lengths into 1/4- to 1/2-inch thick pieces.
  • Add the sausage pieces to the bean mixture and stir well. Continue cooking over low heat for 30 more minutes.
  • At the end of the cooking time, taste the bean mixture to see if it needs more salt or pepper.
  • Meanwhile, cook the rice.
  • Mix the cooked rice with the black-eyed pea mixture and allow to sit for 15 minutes. Garnish with chopped green onion tops and parsley, if desired. Serve, passing the Tabasco.

Notes

Adapted from a recipe by my friend Dave.
For best results, cool, cover and refrigerate cooked pea and sausage mixture overnight before adding rice. To serve, cook the rice according to package directions. Rewarm the pea mixture over medium low heat. Combine the rice and pea mixture and allow to sit for 15 minutes off heat.  Garnish with green onions and parsley and serve.
The black-eyed pea and sausage base can be frozen for up to 3 months.  It can also be divided into smaller portions and shared.