Black-Eyed Pea Jambalaya (Emeril Lagasse)
"Tasty doesn't even begin to describe this dish. Every bite is an explosion of flavors and it was really easy to put together! more..."
INGREDIENTS
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4
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ounces tasso sausage, diced into small pieces
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1/4
•
pound chorizo sausage, sliced in half lengthwise and cut into 1/4-inch pieces
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1/4
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pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
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1
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cup yellow onion, chopped (1 medium onion)
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1/2
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teaspoon salt
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1/4
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teaspoon cayenne
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4
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cloves garlic
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4
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bay leaves
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5
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sprigs fresh thyme
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3
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teaspoons parsley, finely chopped
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12
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cups chicken stock
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1
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pound black-eyed peas
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1
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tablespoon garlic, minced
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1/2
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pound medium shrimp, peeled, deviened and chopped
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1/2
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pound long grain rice
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1/4
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cup chopped green onions
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Emeril's Essence:
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2 1/2
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tablespoons paprika
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2
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tablespoons salt
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2
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tablespoons garlic powder
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1
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tablespoon black pepper
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1
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tablespoon onion powder
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1
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tablespoon cayenne pepper
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1
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tablespoon dried oregano
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1
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tablespoon dried thyme
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