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black-eyed pea jambalaya

★★★★★ 1 Review
JennyPowers avatar
By Jenny Powers
from Abingdon, VA

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.

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★★★★★ 1 Review
serves 8
method Stove Top

Ingredients For black-eyed pea jambalaya

  • 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
    15 1/2 oz black eyed peas
  • 1 can
    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
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How To Make black-eyed pea jambalaya

  • 1
    In a large Dutch oven, brown the beef in the vegetable oil over medium heat, cooking for about 10 minutes, stirring often.
  • 2
    Add the ham and cook for 3 more minutes.
  • 3
    Add the onion and bell pepper and cook for an additional 10 minutes, stirring often until the vegetables are soft.
  • 4
    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.
  • 5
    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.
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