Pork and Sausage Jambalaya With Black-Eyed Peas

Name: 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 chopped onion; 1/4 cup chopped bell pepper; 1/4 cup chopped celery; 1 cup low sodium chicken broth or stock; 1 cup water or more low sodium broth or stock; 1/4 cup butter; 1/2 to 1 teaspoon salt, or to taste; 1/4 teaspoon 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

Pork and Sausage Jambalaya With Black-Eyed Peas was pinched from <a href="https://www.thespruce.com/pork-and-sausage-jambalaya-3057807" target="_blank">www.thespruce.com.</a>

INGREDIENTS

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8 ounces smoked sausage or andouille, sliced 1/4-inch thick

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1 pound lean pork chunks, cut into 1-inch cubes

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1 teaspoon Cajun seasoning

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1/4 cup oil

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1 1/2 cups chopped onion

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1/4 cup chopped bell pepper

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1/4 cup chopped celery

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1 cup low sodium chicken broth or stock

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1 cup water or more low sodium broth or stock

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1/4 cup butter

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1/2 to 1 teaspoon salt, or to taste

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1/4 teaspoon black pepper

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1/4 teaspoon ground cayenne pepper (if using spicy sausage, add cayenne to taste)

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1 cup uncooked long-grain white rice

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1 (15 to 16 ounce) can black-eyed peas, drained

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1/4 cup chopped parsley

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