CyberParents’ Recipe Black-Eyed Pea Jambalaya
2 bay leaves 1 cup salsa or diced tomatoes 1 can tomatoes and green chilis 1 cup vegetable stock
1 can black-eye peas, rinsed and drained 1 cup frozen corn kernels
Optional 2 T flour for roux.
Transfer to a Dutch oven. Make roux in skillet if desired. Stir in the optional roux, salsa, bay leaves, tomatoes, and vegetable stock. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Stir in the peas and corn, then simmer 5-10 minutes until corn and bulghur wheat is done.
Discard bay leaves before serving.
Serve over hot brown rice if desired.
Serve over hot brown rice
Increase vegetable stock to two cups and eat as stew in bowls.
Add 1 cup crumbled, browned, and seasoned tofu.
There has probably never been a Cajun dish that does not benefit from adark roux. After you brown the vegetables, if you are in the mood, make a brown roux andadd this to your Dutch oven.
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