Black-Eyed Pea Jambalaya

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.7
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,756.3 mg
  • Total Carbs: 77.1 g
  • Dietary Fiber: 14.5 g
  • Protein: 21.3 g

View full nutritional breakdown of Black-Eyed Pea Jambalaya calories by ingredient


Introduction

The sodium may appear high, but if you use homemade broth, low-salt Cajun seasoning, and rinse the beans or use dried beans, it is much lower. The sodium may appear high, but if you use homemade broth, low-salt Cajun seasoning, and rinse the beans or use dried beans, it is much lower.
Number of Servings: 4

Ingredients

    2 tsp olive oil
    1 cup chopped onion (about ½ a medium)
    1 medium green bell pepper, chopped
    2 stalks celery, chopped
    1 clove garlic, finely chopped
    2 Tbsp of chopped parsley (optional)
    1 ½ cups vegetable broth
    ½ cup brown rice
    2 (15 ounce) cans black-eyed peas, rinsed and drained
    1 (14.5 ounce) can diced tomatoes and green chiles with liquid
    1 tsp Cajun seasoning
    ½ tsp Tabasco
    ½ tsp black pepper
    Salt to taste

Directions

Heat olive oil in large saucepan over medium heat. Add onion, bell pepper, and celery, cook about 5 minutes, or until tender. Add garlic and parsley and saute 2-3 more minutes. Pour in the broth, and mix in rice, black-eyed peas, and diced tomatoes with green chiles. Add Cajun seasoning, Tabasco, and black pepper. Bring to a boil, reduce heat to low, and simmer 1 to 1 ½ hours, or until rice is tender.

Number of Servings: 4

Recipe submitted by SparkPeople user KLEVERKIRA.