Black Eyed Pea Jambalaya Emeril Lagasse Recipes
BLACK-EYED PEA JAMBALAYA
If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.
Nutrition Facts :
EMERIL'S STEWED BLACK-EYED PEAS
Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife score the fat on the ham hocks 1/4-inch deep.
- Heat the vegetable oil in a large heavy stockpot over medium high heat.
- Add the tasso and cook, stirring often, until heated through, about 3 minutes.
- Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
- Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
- Cook, stirring often for 2 minutes.
- Add the black-eyed peas and chicken stock.
- Bring to a boil over high heat.
- Reduce heat to medium low.
- Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
- Remove the bay leaves and discard.
- Cut the meat from the hock, discarding the skin and bones.
- Return meat to the pot.
- Stir in the parsley.
- Serve.
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