Black-Eyed Pea Jambalaya

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Black-eyed peas are cheap, plus high in protein, fiber, and micronutrients.

MAKES: 6 SERVINGS
SERVING SIZE: 1 1/3 CUPS JAMBALAYA + 1/3 CUP RICE
START TO FINISH: 1 HR

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Ingredients

  • 8 8 8 ounces fresh or frozen small shrimp in shells
  • 8 8 8 ounces dried black-eyed peas, rinsed and drained
  • 4 4 4 cups cold water
  • 2 2 2 teaspoons olive oil
  • 1/2 1/2 1/2 cup chopped white onion
  • 1/2 1/2 1/2 cup chopped celery
  • 1/2 1/2 1/2 cup chopped green sweet pepper
  • 8 8 1/2-inch ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 4 4 4 ounces andouille or New Orleans-style sausage, halved lengthwise and sliced diagonally
  • 1/4 1/4 1/4 cup no-salt-added tomato paste
  • 1 14 1/2 1 14 1/2 14 1/2 ounce can no-salt-added stewed tomatoes, undrained
  • 1 1 1 cup reduced-sodium chicken broth
  • 1 1 1 tablespoon salt-free Cajun or Creole seasoning
  • 2 2 2 cups hot cooked brown rice
  • Green onions, thinly sliced
  • Snipped fresh parsley (optional)
  • Bottled hot pepper sauce (optional)

Preparation

Step 1


Thaw shrimp if frozen. In a Dutch oven bring black-eyed peas and the water to boiling; reduce heat. Simmer, covered, 45 minutes or until tender; drain.
Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a large skillet heat oil over medium heat. Add white onion, celery, and sweet pepper; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add chicken and sausage; cook and stir 5 to 6 minutes or until starting to brown. Stir in tomato paste; cook 2 minutes more. Stir in tomatoes, broth, Cajun seasoning, and cooked black-eyed peas. Bring just to boiling. Stir in shrimp. Simmer 2 to 3 minutes or until shrimp are opaque.
Serve jambalaya over rice. Sprinkle with green onions and, if desired, parsley. If desired, pass hot pepper sauce.

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