RECIPE OF THE MONTH

Black–Eyed Pea Jambalaya

1 medium onion, minced
1 cup cubed ham
1 lb. ground beef or sausage
1 T Crystal Steak Sauce
1 T Crystal Worcestershire Sauce
Water
1 can black – eyed peas, drained (reserve liquid)
½ cup green bell pepper, minced
1 cup rice
Shortening

Directions:
1.  In a large skillet, sauté onion and green bell pepper in shortening until transparent.
2.  Add ground beef, ham, Crystal Steak Sauce, and Crystal Worcestershire Sauce; simmer.
3.  When meat is cooked, add rice and simmer until the rice begins to fry.
4.  Combine liquid from black – eyed peas with enough water to equal 2 ½ cups liquid.
5.  Add rice to mixture.  Stir occasionally until rice is tender (about 40 minutes).
6.  Just before removing rice mixture from the fire, heat black – eyed peas.
7.  Place rice mixture onto center of serving platter and spoon peas around the rice.

Number of servings:  4

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