Country Jambalaya with Black Eye Peas

Servings
5 Serving(s)
Category
Main Dishes
Country Jambalaya with Black Eye Peas

Ingredients

  • 2 tablespoons cooking oil
  • 1 diced onion
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 1 pound sliced sausage
  • 1 pound boneless, skinless chicken breasts or thighs - cut into ½ inch cubes
  • 8 ounces diced ham
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons black pepper
  • 2 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans black-eyed peas
  • 1 (4–6 ounce) can green chilies
  • 1 (8 ounce) can tomato paste
  • 2 cups chicken broth or water
  • 1 cup uncooked white rice (optional)
  • Green onions for garnish (optional)

Country Jambalaya with Black Eye Peas Directions

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