More Great Recipes: Main Dish | New Year's Eve/Day | Stove

New Year's Jambalaya


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Member since 2007

Serves 6 to 8 | Prep Time | Cook Time 20 to 25

Ingredients

1 1/2 pounds andouille or other smoked sausage
1/4 cup vegetable oil
1 large chopped onion
1 medium green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons creole seasoning
2 cups chicken stock
2 tablespoons minced pimiento
1 cup uncooked long grain white rice
1 1/2 cups cooked black eyed peas
1/4 cup chopped green onion, both white and green parts for garnish


Brown the sausage in the oil in a large saucepan over medium-high heat.


Add the onion, bell pepper, celery, garlic and creole seasoning.


Cook, stirring, until the vegetables are softened, about 10 minutes.


Add the stock, pimiento, rice and black-eyed peas, bringing the mixture to a boil.


Lower the heat, cover the pot, and cook until the rice is tender and all the liquid is absorbed,


20 - 25 minutes.


Serve in bowls garnished with green onions.


Pairs Well With


Notes

A dash of local for every season
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