Cooking Index - Cooking Recipes & IdeasBlack-Eyed Pea Jambalaya Recipe - Cooking Index

Black-Eyed Pea Jambalaya

Type: Meat, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

4 oz 113gTasso sausage - diced small pieces
1/4 lb 113g / 4ozChorizo sausage - halved lengthwise,
  And cut into 1/4" pieces
1/4 lb 113g / 4ozSmoked sausage - halved lengthwise,
  And cut into 1/4" pieces
1 cup 62g / 2.2ozChopped yellow onion
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlCayenne pepper
4   Garlic cloves
4   Bay leaves
5   Fresh thyme sprigs
3 teaspoons 15mlFinely-chopped parsley
12 cups 2844mlChicken stock
1 lb 454g / 16ozBlack-eyed peas
1 tablespoon 15mlMincd garlic
1/2 lb 227g / 8ozMedium shrimp - peeled, deviened,
  And chopped
  Emeril's Essence - see * Note
1/2 lb 227g / 8ozLong-grain rice
1/4 cup 15g / 0.5ozChopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Emeril's Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.