Subj : BH&G 3460
To   : All
From : Dave Drum
Date : Wed Jul 28 2021 06:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black-Eyed Pea Jambalaya
 Categories: Vegetables, Seafood, Pork, Poultry, Rice
      Yield: 6 Servings
 
      8 oz Fresh or frozen small shrimp
           - in shells
      8 oz Dried black-eyed peas;
           - rinsed, drained
      4 c  Cold water
      2 ts Olive oil
    1/2 c  Chopped white onion
    1/2 c  Chopped celery
    1/2 c  Chopped bell pepper
      8 oz Skinned, boned chicken
           - thighs; in 1/2" pieces
      4 oz Andouille; halved lengthwise
           - sliced diagonally
    1/4 c  Tomato paste
 14 1/2 oz Can added stewed tomatoes;
           - undrained
      1 c  Chicken broth
      1 tb Cajun or Creole seasoning
      2 c  Hot cooked brown rice
           Green onions; thin sliced
           Snipped fresh parsley (opt)
           Bottled hot pepper sauce
           - (opt)
 
  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.
  
  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.
  
  Serve jambalaya over rice. Sprinkle with green onions
  and, if desired, parsley. If desired, pass hot pepper
  sauce.
  
  Makes: 6 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Love is a matter of chemistry; sex is a matter of physics.
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