How To Make Pork and Sausage Jambalaya With Black-Eyed Peas
Pork and Sausage Jambalaya With Black-Eyed Peas
Ingredients
- 8 ounces smoked sausage, or andouille, sliced 1/4-inch thick
- 1 pound lean pork chunks, cut into 1-inch cubes
- 1 teaspoon Cajun seasoning
- 1/4 cup oil
- 1 1/2 cups onion, chopped
- 1/4 cup bell pepper, chopped
- 1/4 cup celery, chopped
- 1 cup low-sodium chicken broth, or stock
- 1 cup water, or more low-sodium broth or stock
- 1/4 cup butter
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper (if using spicy sausage, add cayenne to taste)
- 1 cup uncooked long-grain white rice
- 1 (15- to 16-ounce) can black-eyed peas, drained
- 1/4 cup chopped parsley
- 1/4 cup sliced green onion
Steps to Make It
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Gather the ingredients.
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In a heavy 4-quart kettle or Dutch oven, brown sausage and pork in hot oil. Season with Cajun seasoning.
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Add onion, bell pepper, and celery. Cover and cook over medium heat 20 to 30 minutes, or until pork is nearly done. Skim off excess fat.
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Add water, chicken broth, butter, salt, black pepper, and cayenne. Bring mixture to a boil.
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Add rice and black-eyed peas, stirring to blend.
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Cover and cook 20 to 30 minutes or until rice is tender. If using brown rice, allow 10 to 15 minutes cooking time.
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Add parsley and green onion within the last 5 minutes.
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