Pork and Black-Eyed Pea Jambalaya Recipe

Jambalaya with sausage, pork, and rice, along with black eyed peas. A great dish for New Year's day.

Ingredients:

• 8 ounces smoked sausage, sliced 1/4-inch thick
• 1 pound lean pork chunks, cut into 1-inch cubes
• 1 teaspoon Cajun seasoning
• 1/4 cup oil
• 1 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped celery
• 1 cup water
• 1 cup chicken broth
• 1/4 cup butter
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cayenne pepper
• 1 cup uncooked long grain rice
• 1 (15 to 16 ounce) can black-eyed peas, drained
• 1/4 cup chopped parsley
• 1/4 cup sliced green onion tops

Preparation:

In a heavy 4-quart kettle or Dutch oven, brown sausage and pork in hot oil. Season with the Cajun seasoning. Add onion, bell pepper and celery. Cover and cook over medium heat 20 to 30 minutes, or until pork is nearly done. Skim off excess fat. Add water, broth, butter, salt, and red and black peppers. Bring mixture to a boil. Add rice and black-eyed peas, stirring to blend. Cover and cook 25 to 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes.

Jambalaya Recipe serves 6.

More Jambalaya Recipes
Chicken and Sausage Jambalaya
Chicken and Ham Jambalaya
Shrimp Jambalaya
Favre Family Shrimp Jambalaya
Marie's Pork Jambalaya
Chicken and Sausage Jambalaya II
Baked Jambalaya
Jambalaya Classique
Ham Jambalaya
Ham or Chicken Jambalaya

Rice Recipes Index
Jambalaya Recipes Index

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