MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black-Eyed Pea Jambalaya
Categories: Vegetables, Seafood, Pork, Poultry, Rice
Yield: 6 Servings

8 oz Fresh or frozen small shrimp
- in shells
8 oz Dried black-eyed peas;
- rinsed, drained
4 c Cold water
2 ts Olive oil
1/2 c Chopped white onion
1/2 c Chopped celery
1/2 c Chopped bell pepper
8 oz Skinned, boned chicken
- thighs; in 1/2" pieces
4 oz Andouille; halved lengthwise
- sliced diagonally
1/4 c Tomato paste
14 1/2 oz Can added stewed tomatoes;
- undrained
1 c Chicken broth
1 tb Cajun or Creole seasoning
2 c Hot cooked brown rice
Green onions; thin sliced
Snipped fresh parsley (opt)
Bottled hot pepper sauce
- (opt)

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.

Makes: 6 servings

Better Homes & Gardens | February 2017

MM Format by Dave Drum - 22 February 2017

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