Black-Eyed Peas and Sausage Jambalaya

Ready in 1h

Try this Black-Eyed Peas and Sausage Jambalaya recipe, or contribute your own.


3 lb rice; Uncooked
1 lg Green bell pepper; chopped
5 Garlic; chopped
2 lb White onions; chopped
2 bn Green onion; chopped
3 lb Salt meat*
12 c Water
1 c Parsley; chopped
3 lb Smoked hot sausage

Original recipe makes 25



*boiled once, cut in small pieces Fry sausage and cut into bite-size pieces. Saute onion, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, blackeyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Remove cover for 5 to 10 minutes before serving . Recipe by: River Road Recipes, II, 1976, p. 111 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Alert editor   
Calories Per Serving: 331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Black-Eyed Peas and Sausage Jambalaya. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free