BLACK-EYED PEA JAMBALAYA

BLACK-EYED PEA JAMBALAYA

2 tablespoons vegetable oil

1 pound smoked sausage, cubed

8 ounces andouille, cubed

1 cup chopped onions

1/2 cup bell pepper, chopped

1/2 cup celery, chopped

4 cloves garlic, minced

2 15 ounce cans black-eyed peas

2 cups beef broth

2 cups long-grain rice

1/4 cup shallots, chopped

1/2 cup flat parsley, chopped

Bay leaf

Drop or two crab boil

1 teaspoon Creole seasoning of choice

In a large rice cooker, combine vegetable oil, smoked sausage, andouille, onions, bell pepper, celery and garlic. Mix well.  Add peas, broth, and rice. Stir thoroughly.  Add shallots, parsley, bay leaf, crab boil, and Creole seasoning.  Mix well, and cover rice cooker.  Set controls to ‘cook’.  Once rice cooker chimes and controls go to ‘warm’, allow to set for 15 minutes.  After 15 minutes, remove cover and fluff mixture with a fork.  When serving, may use chopped shallots and parsley as a garnish.

Sure to become a favorite!!!

Serves 8 to 10.