Black-Eyed Pea Jambalaya
|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|
|Dried oregano||1⁄8 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|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.