Black-Eyed Pea Jambalaya

Jenny Powers


This is the perfect dish for a cold winter day. It is also great for New Years Day since you eat black-eyed peas on New Years Day for good luck in the south. I know that you will like this easy and very tasty recipe.

★★★★★ 1 vote
Stove Top


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1 lb
lean ground beef
1 Tbsp
vegetable oil
1/2 lb
cubed ham
1 c
chopped onion
1/2 c
chopped green pepper
1 can(s)
15 1/2 oz black eyed peas
1 can(s)
151/2 oz can black eyed peas with jalopenas
1/2 Tbsp
worcestershire sauce
1/4 tsp
1/8 tsp
black pepper
4 c
cooked white rice
2 Tbsp
chopped green onion
2 Tbsp
chopped parsley

How to Make Black-Eyed Pea Jambalaya


  • 1In a large Dutch oven, brown the beef in the vegetable oil over medium heat, cooking for about 10 minutes, stirring often.
  • 2Add the ham and cook for 3 more minutes.
  • 3Add the onion and bell pepper and cook for an additional 10 minutes, stirring often until the vegetables are soft.
  • 4Add the black-eyed peas, worcestershire sauce, salt, pepper and rice. Reduce the heat to medium low. Cook for about 5 minutes or until the rice is warmed through.
  • 5Add the green onion and serve immediately. Put tabassco and worcestershire on the table as condiments. This is also good with some crusty bread and butter.

Printable Recipe Card

About Black-Eyed Pea Jambalaya

Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Quick & Easy

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