Black-Eyed Pea Jambalaya

Black-eyed peas are cheap, plus high in protein, fiber, and micronutrients.

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3.0 by 4 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups jambalaya + 1/3 cup rice
  • Start to Finish: 1 hr

Black-Eyed Pea Jambalaya

Directions

  1. Thaw shrimp if frozen. In a Dutch oven bring black-eyed peas and the water to boiling; reduce heat. Simmer, covered, 45 minutes or until tender; drain.
  2. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a large skillet heat oil over medium heat. Add white onion, celery, and sweet pepper; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add chicken and sausage; cook and stir 5 to 6 minutes or until starting to brown. Stir in tomato paste; cook 2 minutes more. Stir in tomatoes, broth, Cajun seasoning, and cooked black-eyed peas. Bring just to boiling. Stir in shrimp. Simmer 2 to 3 minutes or until shrimp are opaque.
  3. Serve jambalaya over rice. Sprinkle with green onions and, if desired, parsley. If desired, pass hot pepper sauce.
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Nutrition Facts (Black-Eyed Pea Jambalaya)

  • Per serving:
  • 274 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 95 mg chol. ,
  • 513 mg sodium ,
  • 32 g carb. ,
  • 6 g fiber ,
  • 7 g sugar ,
  • 20 g pro.
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