Black-Eyed Pea Jambalaya
Source of Recipe
TOH BB
List of Ingredients
2 cans (15-1/2 oz each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 oz) diced tomatoes, undrained
Recipe
In a Dutch oven, combine the peas, water okra, rice, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed. Yield: 6-8 servings.
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