I made this dish based off of a few conversations and shared recipes. We usually eat our jambalaya with white beans, so adding field peas, or black-eyed peas, or any other bean doesn’t seem like a big leap. When I first learned of it, the person I was speaking to called it “riz au feve” or rice with beans. Some of the recipes started with fresh, raw beans, some cooked the beans down to almost a gravy-like consistency, and some simply combined all of the ingredients in a pot and let them cook. I plan to make a few more variations of this, but this first one came out so well I had to share it! You could easily make a regular jambalaya and just add field peas or make this a vegetarian dish by skipping the sausage.
Field Pea Jambalaya
Servings: 8
Equipment
- 1 8 qt oven safe pot
Ingredients
- 1 tbsp oil
- 1 lb smoked sausage
- 1 tsp Tony’s
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp garlic granulated
- 10 oz frozen onion/ 1 yellow onion large, diced
- 5 oz frozen bell pepper/ 1 medium pepper
- 5 large cloves garlic/3 tablespoons minced garlic mince
- 2 cans field peas
- 1 cup jasmine rice
- 1.5 cups broth
Instructions
- Heat oil to medium high in oven safe 8 quart pot with lid, add sausage, cook until browned. Move sausage to a bowl. Turn heat to medium, add onions and peppers. Allow to cook for 30-45 minutes stirring regularly to brown without burning, use water a few ounces at a time as needed to prevent sticking and burning. Then, add garlic and seasonings, stir to distribute. Preheat oven to 300. Cook for an additional 10-15 minutes until all vegetables are dark brown. Bring heat to medium high, add broth, bring to simmering boil. Stir in rice. Cover and put in oven for 45 minutes. Carefully, with oven mitts, take the pot from the oven, let stand for 5 minutes before fluffing and serving.