How To make Black Eyed Pea Jambalaya
1 lg Onion; Chopped
1 lg Green Pepper; Chopped or
-Half Green and Half Red 1 cn Rotel Chiles & Tomatoes;
-Drain, Save Liquid 1 cn Cream of Anything Soup
1 pk Dried Onion Soup
1 lb Smokey Hollow Pork Sausage;
-cut 1/2" rings* 1 lb Shrimp; Peel, Devein
2 Chicken Breasts; Skin, Bone,
-Cube 2 cn Black-eyed Peas; Drain,
-Save Liquid 1 ts Thyme
2 Bay Leaves
1 ts Oregano
1 ts Chili Powder
1 ts Garlic Powder
1/4 lb Butter or Margarine
2 c Raw Long-Grain Rice
* Save any left-over meats in the freezer and throw in the pot. Also can add a can of sliced Water chestnuts or peas. Drain and add their liquid to the water. Put rice in the pot and add remaining ingredients. Cut butter in pats and put on top. In q 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough water to make 4 cups. Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist. (wrv)
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Black-eyed Pea and Duck Breast Jambalaya
We were invited to attend the annual Duck Festival in Gueydan, Louisiana in Vermilion Parish. The festival organizer asked me to cook a duck dish in a rice cooker. So we bought one pound of Creole Butter Marinated Duck Breast from a local specialty gourmet store. I cooked this meal at home to see how it would turn out. My son, who is a very picky eater, really enjoyed it. He liked it so much he had more the following day and cleaned out the pot. The meat was very tender.
1 lb. duck breast, sliced into small cubes, seasoned with your favorite seasoning
1 (15.5-oz.) can black-eyed peas
1 (10.5-oz.) can chicken or beef broth
10 oz. uncooked white rice
1 small onion, chopped
1 small bell pepper, chopped
3 cloves garlic, minced
1/2 stick butter, chopped
1/2 cup chopped green onions, optional
Spray the inside of the rice cooker pot with Pam or other non-stick spray.
Put the cubed duck breast in the rice cooker and press down the COOK button to start cooking. Brown the meat, stirring often. The meat will release some liquid, then cover and cook until liquid is almost gone. Then quickly add remaining ingredients, stir well and cover.
The meal cooked for 30 minutes. We let it set covered for an additional 10 minutes to make sure rice was well cooked.
This recipe is based on “Black-eyed Pea & Sausage Jambalaya” from my cookbook RICE COOKER MEALS: EASY HOME COOKING FOR BUSY PEOPLE. Published by Cypress Cove Publishing, Lafayette, Louisiana.
BLACK-EYED PEA JAMBALAYA
A delicious jambalaya where sausage and black-eye peas merge together to become a perfect meal.
The ingredients:
1 lb sausage
1 tsp cayenne
1/2 tsp salt
1/2 tsp black pepper
1 can Rotel
2 med onions
1 stalk celery
1 bell pepper
2 cloves garlic
3 bay leaves
2 (15 oz) cans of black eye peas
4 cups cooked long grain rice.
Brown the sausage for about 20 minutes.
Stir in seasonings, Rotel, onion, celery, bell pepper and garlic. Saute for 10 minutes. Add bay leaves and peas. Simmer for 30 minutes.
Taste and adjust seasoning as needed.
Remove bay leaves.
Add rice and enjoy...
0:00 Intro
1:00 Slicing the sausage
1:12 Browning the sausage
1:33 Adding seasoning and vegetables
3:12 Adding the peas
4:46 Adding the rice
5:20 How it looks
Broiled Shrimp Jambalaya with Sausage
This video shows how to simplify a recipe by making good use of your Convection oven. Jambalaya is delicious, and adding broiled shrimp and spicy sausage really enhances the flavor.
Recipe:
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