Pork and Sausage Jambalaya With Black-Eyed Peas

Name: Pork and Sausage Jambalaya With Black-Eyed Peas
Prep time: 15 min
Yield: 6
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; 1/4 cup sliced green onion tops

Pork and Sausage Jambalaya With Black-Eyed Peas was pinched from <a href="http://southernfood.about.com/od/jambalayarecipes/r/bl20120b.htm" target="_blank">southernfood.about.com.</a>

"This meaty jambalaya is a combination of sausage, lean pork, and black-eyed peas. It's super easy to make and it's loaded with flavor...."

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)

•

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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1/4 cup sliced green onion tops

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