Recipes / pulses recipes /

Country Jambalaya with Black Eye Peas

Country Jambalaya with Black Eye Peas

Entrees

Course

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Occasion

Healthy Comfort Foods

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

2 tbsp cooking oil
1 onion diced
1 bell pepper green; diced
1 bell pepper red; diced
1 lb sausage sliced
1 lb chicken breasts boneless, skinless (or thighs); cut into 1/2 inch cubes
8 oz ham diced
2 tsp chili powder
1 tsp garlic powder
1 tsp cayenne pepper
2 tbsp pepper black
2 15 oz cans tomatoes diced
2 15 oz cans black eyed peas
1 (4-6 oz) can green chilies
1 8 oz can tomato paste
2 cups chicken broth or water
1 cup rice, white uncooked (optional)
green onions optional for garnish

Instructions

Add oil to a large pot over medium heat.
Add onion, peppers, and sauté for 2 minutes.
Stir in sausage, chicken, and ham.
Add chili powder, garlic powder, cayenne, black pepper. Cook for 5 minutes.
Add diced tomatoes, black-eyed peas, green chilies, tomato paste, and chicken broth.
Bring to a boil, then reduce heat to a simmer and cook for 25–30 minutes.
Stir in rice and top with green onions to serve.