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Here are the ingridients that are required to serve a heavenly Black-eyed pea and sausage jambalaya in rice cooker:
- Get 1 pack of sausages (choose your meat or replacement; smoked link sausages are good).
- Prepare 1 can of black-eyed peas/beans or a mix that includes these.
- Take of Sliced jalapeños fresh or canned, to taste (amount determines the spice level; note that the spice comes from the seeds so remove those if you just want the taste of jalapeños).
- Take 1 can of broth.
- Take 1.25 cups of uncooked medium-grain white rice (after your first go, adjust the amount and type of rice according to how you like its moistness and balance with the other ingredients).
- Provide 1 stick of butter (you can feel this in your arteries the next day).
- Take 1 of small onion, chopped.
- Prepare 1 of small bell pepper, chopped (your call whether to contrast colours with the jalapeños).
- Provide 3 cloves of garlic, minced.
- Provide 0.5 cup of green onions, chopped.
Ready with the ingridients? Below are the steps on producing Black-eyed pea and sausage jambalaya in rice cooker:
Instant Pot Black Eyed Peas Recipe Pressure Cooker Vegetarian Black Eyed PeasTwo Sleevers. The Blond Cook. · Slow Cooker Black Eyed Peas and Collard Greens is the perfect Southern comfort food to celebrate New Year's Day or ANY day! Once the rice is nearly cooked, gently stir in the shrimp, sliced okra, chicken, and sausage. Drain the water and place the slightly thawed jambalaya in the pot with a few tablespoons of hot water or chicken broth.
Recipe : Black-eyed pea and sausage jambalaya in rice cooker
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