colleenmomof2
Well-known member
We've had this a couple of times since 1/1/16. Really tasty! I start with Pat-No-Cal's Jambalaya recipe from 2008 (Thanks Pat!), altered each time to use the ingredients I have on hand, plus the star - Glory canned Seasoned Black Eyed Peas. Can add chunks of ham with chicken, if you have them. We serve with fried cabbage and corn bread.
This Time New Year's Black Eyed Pea Stew
Spray oil
2 slices bacon, chopped into 1/4" square pieces
1/4 lb Andouille, cut lengthwise into quarters and then into 1/4" slices (little wedges)
1 large clove of garlic, minced
1 large onion (~1 cup), chop 1/2 fine and 1/2 chunky
2 medium carrots, pared, sliced (I quarter thicker part, half thinner part and slice diagonally)
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
(chopped jalapeño - didn't add but might next time)
1/4-1/2 cup frozen sliced okra (I subbed wonderful Margaret Holmes undrained canned Tomatoes, Okra and Corn blend)
1/2-1 cup fresh/frozen corn
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp sweet paprika (haven't added - my paprika is buried in the freezer somewhere smileys/wink.gif
1/4 tsp onion powder
1/2 tsp salt (did not add, used chicken broth and salted at table)
1/8 tsp freshly ground Trader Joe's Garlic Salt
several shakes of Penzy's Black and Red pepper blend
1/4 tsp freshly ground pepper
1/2 tsp Durkee Cajun seasoning blend
1 bay leaf
1 can Glory Seasoned Black Eyed Peas - undrained
1 cup chicken/vegetable stock
1-2 TBS Trader Joe's squeeze tomato paste
1 14 oz can whole tomatoes and juice - rough chopped chunky
1-2 cups roasted/rotisserie chicken chunks - white and dark meat
(add ham chunks if you have them)
1 cup cooked rice
2 TBS freshly chopped parsley (I used 1 tsp dried parsley)
3 green onions, finely chopped
1/4-1/2 tsp hot pepper sauce (used 1/4 tsp Trappey's Louisiana Hot Sauce)
Sour cream, for garnish
Green onions, finely chopped for garnish
Louisiana Hot Sauce for garnish
1. In a large Dutch oven, spray pan with oil and fry bacon bits until crisp. Remove pieces to bowl.
2. Add Andouille wedges to pan and sauté lightly in bacon fat. Remove pieces to bowl with bacon.
3. Add veggies and spices to the pan and sauté for 5 minutes until the onions are tender.
4. Add black eyed peas, andouille, bacon, tomatoes, tomato paste, and stock and bring to a boil. Lower heat and cook for 15 minutes.
5. Stir in chicken, (ham), rice, parsley, green onions. Cover and cook 5 minutes longer to warm. Taste and add hot sauce to your liking or serve on the side.
6. Top each bowl with a dollop of sour cream and more chopped green onions.
This Time New Year's Black Eyed Pea Stew
Spray oil
2 slices bacon, chopped into 1/4" square pieces
1/4 lb Andouille, cut lengthwise into quarters and then into 1/4" slices (little wedges)
1 large clove of garlic, minced
1 large onion (~1 cup), chop 1/2 fine and 1/2 chunky
2 medium carrots, pared, sliced (I quarter thicker part, half thinner part and slice diagonally)
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
(chopped jalapeño - didn't add but might next time)
1/4-1/2 cup frozen sliced okra (I subbed wonderful Margaret Holmes undrained canned Tomatoes, Okra and Corn blend)
1/2-1 cup fresh/frozen corn
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp sweet paprika (haven't added - my paprika is buried in the freezer somewhere smileys/wink.gif
1/4 tsp onion powder
1/2 tsp salt (did not add, used chicken broth and salted at table)
1/8 tsp freshly ground Trader Joe's Garlic Salt
several shakes of Penzy's Black and Red pepper blend
1/4 tsp freshly ground pepper
1/2 tsp Durkee Cajun seasoning blend
1 bay leaf
1 can Glory Seasoned Black Eyed Peas - undrained
1 cup chicken/vegetable stock
1-2 TBS Trader Joe's squeeze tomato paste
1 14 oz can whole tomatoes and juice - rough chopped chunky
1-2 cups roasted/rotisserie chicken chunks - white and dark meat
(add ham chunks if you have them)
1 cup cooked rice
2 TBS freshly chopped parsley (I used 1 tsp dried parsley)
3 green onions, finely chopped
1/4-1/2 tsp hot pepper sauce (used 1/4 tsp Trappey's Louisiana Hot Sauce)
Sour cream, for garnish
Green onions, finely chopped for garnish
Louisiana Hot Sauce for garnish
1. In a large Dutch oven, spray pan with oil and fry bacon bits until crisp. Remove pieces to bowl.
2. Add Andouille wedges to pan and sauté lightly in bacon fat. Remove pieces to bowl with bacon.
3. Add veggies and spices to the pan and sauté for 5 minutes until the onions are tender.
4. Add black eyed peas, andouille, bacon, tomatoes, tomato paste, and stock and bring to a boil. Lower heat and cook for 15 minutes.
5. Stir in chicken, (ham), rice, parsley, green onions. Cover and cook 5 minutes longer to warm. Taste and add hot sauce to your liking or serve on the side.
6. Top each bowl with a dollop of sour cream and more chopped green onions.