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Black-eyed Pea Jambalaya
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 6

8 ounces dried black-eyed peas (or 2 cans peas)
4 cups cold water
8 ounces small shrimp, peeled & deveined
8 ounces skinless, boneless chicken
4 ounces andouille sausage
2 teaspoons olive oil
1/2 cup chopped sweet onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
1/4 cup tomato paste
1 14.5 ounce can diced tomatoes, undrained
1 cup chicken broth
Cajun seasoning to taste (start with 1 teaspoon)
2 cups cooked brown rice
Green onions, thinly sliced

Rinse black-eyed peas. In a heavy stock pot, combine black-eyed peas and the cold water. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until black-eyed peas are tender. Drain peas. Set aside. Put chicken into 1/2-inch pieces and cut sausage into 1/4-inch slices. Set aside. In the stock pot, heat oil over medium heat. Add onion, celery, bell pepper and garlic. Cook for about 5 minutes or until vegetables are tender, stirring occasionally. Add chicken and sausage. Cook and stir for about 5 minutes or until starting to brown. Stir in tomato paste. Cook for a couple more minutes. Stir in diced tomatoes, broth, Cajun seasoning and cooked black-eyed peas. Bring just to boiling. Stir in shrimp. Simmer for a couple more minutes. It won't take long for shrimp to cook. Serve over hot cooked rice. Garnish with green onions. Have hot pepper sauce for those who want to kick up the spices.
 
This recipe is shared the week of December 30, 2019-January 3, 2020 on radio stations 
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com

Published 09:00 PM, Sunday Dec. 29, 2019
Updated 08:09 AM, Monday Dec. 30, 2019

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