Pork and Sausage Jambalaya With Black-Eyed Peas
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Diana Rattray / The Spruce Eats
This jambalaya is a fabulous one-pot meal with amazing flavor. Use spicy andouille sausage or a milder smoked sausage in this great-tasting dish.
This satisfying dish would be perfect for a New Year's Day meal. Just add cabbage or slaw and some hot baked cornbread.
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 onion (chopped)
- 1/4 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
- 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
Steps to Make It
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In a heavy 4-quart kettle or Dutch oven, brown the sausage and pork in hot oil. Season with the Cajun seasoning.
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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.
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Add water, chicken broth, butter, salt, to taste, and the black pepper and cayenne. Bring mixture to a boil.
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Add rice and black-eyed peas, stirring to blend.
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Cover and cook 20 to 30 minutes or until the rice is tender. If you use brown rice, allow 10 to 15 minutes cooking time.
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Add the parsley and sliced onion tops the last 5 minutes.
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