| Black-Eyed Pea Jambalaya
Categories: Ham, Tomato, Rice, Peas, Onion, Bell pepper, Chicken Broth, Chicken, Celery, Southern, Texas, Holidays
1 Onion; chopped
1 cup of celery, chopped
1 cup of Green bell pepper; chopped
1 Stalk celery; chopped
Oil for sautéing
2 cups of uncooked rice
2 1/2 cups of chicken broth
1 can of Ro*tel tomatoes and green
1 can of black-eyed peas; (or fresh
1 cups of cubed ham
1 pound of smoked sausage; cut up
Sauté vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and don't peek for 30 minutes. A dash of Tabasco never hurts if added with broth.
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