Black-Eyed Pea Jambalaya

Name: Black-Eyed Pea Jambalaya
Yield: 8
Cuisine: Southern
Ingredients: 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 salt; 1/8 tsp black pepper; 4 c cooked white rice; 2 Tbsp chopped green onion; 2 Tbsp chopped parsley

By Jenny Powers
@JennyPowers

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.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

Method:

Stove Top

Ingredients

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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

salt
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

Step-by-Step

In a large Dutch oven, brown the beef in the vegetable oil over medium heat, cooking for about 10 minutes, stirring often.
Add the ham and cook for 3 more minutes.
Add the onion and bell pepper and cook for an additional 10 minutes, stirring often until the vegetables are soft.
Add 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.
Add 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.