Image via WikipediaBlack-Eyed Pea Jambalaya
Here’s a different twist on a yummy Louisiana dish: using black-eyed peas! These peas are very popular here, usually as a side dish.
From: Frances Durham
Yield: Serves about 12
Black-Eyed Pea Jambalaya
1 (16 ounce) can Trappey’s black-eyed peas with jalapeños, undrained
1 ½ cups Uncle Ben’s uncooked rice
1 medium onion, chopped
1 (14 ounce) can beef broth
1 (4 ounce) can mushrooms, drained
½ cup butter
1 pound smoked sausage, cut into bite-sized pieces
Chopped garlic to taste
Salt and pepper to taste
Directions: Combine the black-eyed peas, rice, onion, beef broth, mushrooms, butter and sausage in an electric rice cooker. Season to taste with garlic, salt and pepper.
Cook according to directions from the rice cooker, gently stirring once when the cooker reaches the warm mode.