Bryan's Stuff

   
Vegetables & Other Stuff

     Black Eyed Pea Jambalaya

2 Tablespoons Olive Oil
1 1/2 pounds andouie sausage smoked and sliced
1 cup chopped yellow onion
1/2 cup jalepeno pepper stemmed seeded and chopped
2 15 ounce cans black eyed peas with jalepenos
2 cups beef broth (Throw in 2 10.5 oz cans)
4 to 5 cups cooked long grain rice
salt to taste ground red pepper to taste
garnish with chopped fresh parsley and chopped green onion

In a large, heavy pot, heat oil over medium heat. Add sausage onion and jalepeno. Cook, stirring frequently, for 5 minutes

Add black eyed peas and beef broth. Reduce heat to medium low and simmer, strirring occasionally, for 1 hour.

Add rice and stir gently to mix well. Season with salt and red pepper, garnish with parsley and green onion. Serve hot.