Black Eye Pea Jambalaya, adapted from the Old Biloxi Recipes Facebook page

Name: Black Eye Pea Jambalaya, adapted from the Old Biloxi Recipes Facebook page Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 25
Ingredients: 2 lb. dried black eye peas; 12-16 c. water; 8 c. water; 2 lb. smoked sausage sliced; 4 c. long grain rice; 2 onions chopped; 1 green bell pepper chopped; 1 cup celery chopped; 3 large cloves garlic chopped; salt and pepper to taste

(1)

Minutes to Prepare: 15
Minutes to Cook: 75

Number of Servings: 25

Ingredients

2 lb. dried black eye peas12-16 c. water8 c. water2 lb. smoked sausage, sliced4 c. long grain rice2 onions, chopped1 green bell pepper, chopped1 cup celery, chopped3 large cloves garlic, choppedsalt and pepper to taste

Directions

Rinse and sort peas; drain water. In large pot add dried black eye peas and cover with water, about 12-16 cups. Bring to a boil and cook for 45 minutes. Add 8 more cups water. Return to a boil. Fry sausage to brown. Add rice, onion, bell pepper, celery, garlic and sausage to peas. Salt and pepper to taste. Reduce heat to simmer, cover and cook until rice is tender, about 20-25 minutes.

Serving Size:�about 20-1 cup servings

Servings Per Recipe: 25

Nutritional Info Amount Per Serving

Calories: 205.1
Total Fat: 2.9 g
Cholesterol: 16.8 mg
Sodium: 318.2 mg
Total Carbs: 31.2 g
Dietary Fiber: 4.6 g
Protein: 13.7 g

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