BLACK-EYED PEA JAMBALAYA (EMERIL LAGASSE)

Black-Eyed Pea Jambalaya (Emeril Lagasse) image

Provided by @MakeItYours

Number Of Ingredients 49

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4
ounces tasso sausage, diced into small pieces
1/4
pound chorizo sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1/4
pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1
cup yellow onion, chopped (1 medium onion)
1/2
teaspoon salt
1/4
teaspoon cayenne
4
cloves garlic
4
bay leaves
5
sprigs fresh thyme
3
teaspoons parsley, finely chopped
12
cups chicken stock
1
pound black-eyed peas
1
tablespoon garlic, minced
1/2
pound medium shrimp, peeled, deviened and chopped
1/2
pound long grain rice
1/4
cup chopped green onions
Emeril's Essence:
2 1/2
tablespoons paprika
2
tablespoons salt
2
tablespoons garlic powder
1
tablespoon black pepper
1
tablespoon onion powder
1
tablespoon cayenne pepper
1
tablespoon dried oregano
1
tablespoon dried thyme

Steps:

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes.
Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted.
Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Essence to season.
Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.
Emeril's Essence:
Combine all ingredients thoroughly.