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)
  1. 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.
  2. Add the okra, black-eyed peas, tomatoes with juice, rice, celery flakes, thyme, cayenne, salt and pepper.
  3. 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.
  4. Serve hot with Tabasco sauce if desired.
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