Spicy Black-Eyed Pea Jambalaya – Garden & Gun
A timeless Creole favorite without any of the hassle
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 garlic cloves, minced
- 1 jalapeño, sliced
- 8 oz. mild smoked pork sausage, chopped or sliced
- 8 oz. hot smoked pork sausage, chopped or sliced
- 2 (15-oz.) cans black-eyed peas with jalapeños
- 2½ cups beef stock, add more as necessary
- 1⁄2 cup chopped fresh parsley
- 1⁄3 cup chopped scallions
- 5–6 cups cooked long-grain rice prepared according to package directions
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