Black Eyed Pea Jambalaya

Ingredients

2 Tbsp. Riojana olive oil

12 oz. Niman Ranch Andouille sausage

1 organic yellow onion, diced

1 organic green bell pepper, diced

2 organic celery stalks, diced

3-4 organic cloves of garlic, minced

14.5 oz. can Muir Glen diced fire roasted tomatoes, drained

3 cups cooked black eyed peas

2 Tbsp. Creole seasoning, divided

1 Tbsp. Crystal hot sauce

1 tsp. Annie’s Naturals Organic Worcestershire sauce

2 ½ C Field Day beef broth

5-6 cups cooked Ralston Family Rice long grain rice

Preparation

Step 1

In a large skillet, add 1 Tbsp. oil, heat over medium heat. Once hot, sear sausages. Remove to slow cooker.

Step 2

Add in your other 1 Tbsp. oil, once hot, add your holy trinity; onion, bell pepper, and celery. Cook for 4-5 minutes. Season with salt and pepper.

Step 3

Add in garlic and cook for an additional 30 seconds. Add in 1 Tbsp. Creole seasoning, stir to combine. Add into slow cooker.

Step 4

To your slow cooker, add in your other 1 T of Creole seasoning, tomatoes, Crystal hot sauce, Worcestershire sauce, and broth. Season with additional salt and pepper.

Step 5

Cook on high for 3 hours.

Step 6

At 2 ½ hours, add in your cooked black eyed peas and rice, stir to combine. Season with salt and pepper. Cook for an additional 30 minutes.