Black-Eyed Pea Jambalaya
- Total: 2 hr 5 min
- Prep: 20 min
- Cook: 1 hr 45 min
- Yield: 6 to 8 servings
Ingredients
1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces
4 ounces tasso sausage, diced into small pieces
1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1 cup chopped yellow onion (1 medium onion)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic
4 bay leaves
5 sprigs fresh thyme
3 teaspoons finely chopped parsley
12 cups chicken stock
1 pound black-eyed peas
1 tablespoon mincd garlic
1/2 pound medium shrimp, peeled, deviened and chopped
Essence, recipe follows
1/2 pound long grain rice
1/4 cup chopped green onions
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
- In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
