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Field Pea Jambalaya

Prep Time1 hour 30 minutes
Cook Time1 hour 5 minutes
Cuisine: Cajun
Keyword: beans, dinner, rice, smoked sausage
Servings: 8
Author: Leah Porche, Leah Porche, RDN, LDN

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.