You are here

Black-Eyed Pea Jambalaya

Healthycooking's picture
  Black eyed peas 1 1⁄4 Cup (20 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Canned tomatoes 14 1⁄2 Ounce
  Red pepper 1⁄2 Teaspoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried oregano 1⁄8 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Bay leaf 1
  Parboiled rice 3⁄4 Cup (12 tbs)

Place peas in a Dutch oven.
Cover with water 2 inches above peas, let soak overnight.
Pour water off peas.
Add 5 cups water to peas, bring to a boil.
Cover; reduce heat, and simmer 45 minutes.
Add remaining ingredients except rice and additional green onion, cover and simmer 45 minutes.
Add rice to pea mixture, stir well.
Cover and simmer 20 minutes or until peas and rice are tender.
Discard bay leaf.
Garnish with additional green onion, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 191 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.27 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 207.8 mg8.7%

Total Carbohydrates 37 g12.3%

Dietary Fiber 6.6 g26.4%

Sugars 1.9 g

Protein 11 g21.9%

Vitamin A 26.2% Vitamin C 46.5%

Calcium 8.4% Iron 30.6%

*Based on a 2000 Calorie diet

Black-Eyed Pea Jambalaya Recipe