Black-eyed Pea Jambalaya
3 tablespoons canola oil
1 cup frozen chopped green bell pepper
1/2 cup frozen chopped onion
3 tablespoons all-purpose flour
1 teaspoon bottled minced garlic
14 oz. low-sodium vegetable broth
1/2 cup water
16 oz. frozen cut okra
15 oz. black-eyed peas, rinsed and drained (I used 16 oz. frozen since the canned had high sodium)
14 oz. diced tomatoes with jalapeno chilies, juice included
1 cup uncooked long-grain white rice
1 tablespoon dried celery flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper, or to taste
salt and pepper to taste
Tabasco sauce (optional)
In medium stockpot, heat oil over medium heat and add bell pepper and onion, cooking for about 3 minutes. Stir flour and reduce heat to medium-low. Cook and stir until flour turns a light brown, about 5-8 minutes, adding the garlic at the last few minutes or so. Gradually stir in the broth, then the water.
Add the okra, black-eyed peas, tomatoes with juice, rice, celery flakes, thyme, cayenne, salt and pepper.
Bring to boil over med-high heat, stirring from bottom to prevent scorching. Reduce heat and cover, simmer until rice is tender - about 15 minutes - stirring occasionally.
Serve hot with Tabasco sauce if desired.
Pairs Well With
I think this recipe is from: The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks by Donna Klein
black eyed peas are a southern favorite in Georgia too!