CyberParents' Recipe Black-Eyed Pea Jambalaya
| 1 T canola oil 1 cup chopped onions 1/2 cup celery, chopped 1/2 cup green peppers, chopped 1/4 tsp. garlic powder 1 cup bulghur wheat 2 bay leaves 1 can black-eye peas, rinsed and drained Optional |
In a large skillet, sauté the onions, celery,
green peppers, bulghur wheat, and garlic until brown. Transfer to a
Dutch oven. Make roux in skillet if desired. Discard bay leaves before serving. Serve over hot brown rice if desired.
|
Serve over hot brown rice
Or
Increase vegetable stock to two cups and eat as stew in bowls.
Or
Add 1 cup crumbled, browned, and seasoned tofu.
And
There has probably never been a Cajun dish that does not benefit from a dark roux. After you brown the vegetables, if you are in the mood, make a brown roux and add this to your Dutch oven.
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