Add Louisiana Flavor To Your New Year's Menu With Jambalaya

I like serving this delicious recipe with Southern Cornbread Sticks and collard greens for a traditional New Year’s Day fare or a Mardi Gras-inspired dinner.

Add Louisiana Flavor To Your New Year's Menu With Jambalaya

Jambalaya is a one-pot dish that hails from Louisiana. It typically contains sausage, rice, and the holy trinity of onions, celery, bell pepper, and garlic.

About Jambalaya

Jambalaya can be either Creole with the addition of tomatoes or Cajun when made without tomatoes.

About Jambalaya

Once the basic ingredients are added, the final dish can be varied by adding protein such as shrimp or crawfish, chicken, or for this recipe, black-eyed peas.

About Jambalaya

Sausage: My favorite sausage to use in the Black-Eyed Pea Jambalaya is Conecuh’s original smoked sausage. This sausage is readily available in the grocery stores where I live.

Ingredients: Here’s what you’ll need

Holy Trinity: The holy trinity consists of onions, celery, bell pepper, and garlic. Sometimes, garlic is referred to as the “pope”!

Ingredients: Here’s what you’ll need

Rice: The best rice to use in this recipe is long-grain rice that has been rinsed and drained well. Tomatoes: For the tomatoes, I used a can of undrained petite diced tomatoes.

Ingredients: Here’s what you’ll need

Additional Liquid: The petite diced tomatoes add some liquid to the jambalaya. For the rest of the liquid, I used chicken broth. Black-Eyed Peas: In this recipe, I used canned black-eyed peas.

Ingredients: Here’s what you’ll need

The Rest of the Ingredients: I like to add a bit of olive oil for sauteing the holy trinity. For the seasonings, I used Creole seasoning, Kosher salt, black pepper, and dried thyme. The Black-Eyed Pea Jambalaya is amazingly delicious. The leftovers are equally awesome.

Ingredients: Here’s what you’ll need

Serves 8 Ingredients 1 pound (16 ounces) smoked sausage 1 Tablespoon olive oil ¾ cup chopped onions (1 small to medium onion) ¾ cup chopped celery (about 3 stalks) ¾ cup chopped bell pepper (1 medium) 2 teaspoons Creole seasoning

Black-Eyed Pea Jambalaya

1 teaspoon Kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon dried thyme 4 cloves garlic, minced

Black-Eyed Pea Jambalaya

1 ½ cups uncooked long-grain rice, rinsed and drained 1 can (14.5 ounces) petite diced tomatoes, undrained 3 cups chicken broth 2 cans of black-eyed peas, rinsed and drained

Black-Eyed Pea Jambalaya

Cut smoked sausage into slices that are about ⅛-inch. Cook over medium heat in a Dutch oven. Remove from the Dutch oven and drain well on paper towels. Pour fat from the Dutch oven.

Directions

Heat one tablespoon of olive oil in the same Dutch oven used to cook the sausage. Add the onions, celery, and bell pepper. Cook over medium heat, scraping up the browned bits from the bottom of the Dutch oven, for about 10 minutes or until tender.

Directions

Stir in minced garlic, Creole seasoning, salt, pepper, and thyme. Cook for 30 seconds or until the garlic is fragrant.

Directions

Stir in uncooked rice; cook for about 2 minutes. Add undrained petite diced tomatoes; stir to combine. Continue scraping up browned bits from the bottom of the Dutch oven.

Directions

Add chicken broth and cooked sausage; stir to combine. Bring to a boil. Cover the Dutch oven with a paper towel and lid. Reduce heat to medium-low. Cook for 15 minutes.

Directions

Remove the lid and paper towel. Add rinsed and drained black-eyed peas; stir to combine. Cover the pan with a clean paper towel and lid. Cook for an additional 10 minutes or until the rice is done.

Directions

Remove the paper towel and lid. Let the jambalaya sit for five minutes. Fluff with a fork and serve. Yield: 8 servings.

Directions

Read More

Recipe For Spicy Raw Thai Salad

Recipe For Paleo Almond Crusted Chicken Salad

32 Best Crockpot Recipes & Slow Cooker Meals for Dinner