2 cans (15 1/2 - oz. each) black eyed peas, rinsed and drained
3/4 lb. fully cooked andouille or italian sausage links, sliced
1/4 c. minced fresh parsley
Instructions
Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley.
Originally Submitted
10/28/2009
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