Pork and Sausage Jambalaya With Black-Eyed Peas

Name: Pork and Sausage Jambalaya With Black-Eyed Peas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Cajun,American
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 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground 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

A robust jambalaya combines sausage, lean pork, and black-eyed peas for an easy-to-make dish bursting with flavor.

⭐ 4.5 (47 reviews) Prep: 15 minCook: 60 minTotal: 75 minYields: 6 servings

Category Tags:

Entree Dinner Lunch Soup

Cuisine Tags:

Cajun American

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Instructions

In a 4-quart kettle or Dutch oven, brown sausage and pork in hot oil, then season with Cajun seasoning.
Add onion, bell pepper, and celery; cover and cook over medium heat for 20 to 30 minutes until pork is nearly done, then skim excess fat.
Stir in water, chicken broth, butter, salt, black pepper, and cayenne, bringing the mixture to a boil.
Add rice and black-eyed peas, stirring to blend.
Cover and cook for 20 to 30 minutes until rice is tender; allow 10 to 15 minutes extra for brown rice.
Stir in parsley and green onion during the final 5 minutes of cooking.

Nutritional Info (per serving)

Calories: 614 kcal

Carbohydrate: 32 g

Cholesterol: 111 mg

Fiber: 6 g

Protein: 33 g

Saturated Fat: 13 g

Sodium: 1021 mg

Sugar: 7 g

Fat: 39 g

Unsaturated Fat: 0 g