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


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Nutritional Info
  • Servings Per Recipe: 25
  • 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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Introduction

Black Eye Pea Jambalaya (Submitted by Martha Fayard Fountain)
by Old Biloxi Recipes, by Sonya Fountain Miller
makes about 25-1 cup servings
Black Eye Pea Jambalaya (Submitted by Martha Fayard Fountain)
by Old Biloxi Recipes, by Sonya Fountain Miller
makes about 25-1 cup servings

Number of Servings: 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

Tips

I started with the original recipe and changed and added 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

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