Black-eyed jambalaya PDF Print E-mail

Black-Eyed Jambalaya

2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice

Brown ground beef, onion, bell pepper and hot pepper; add small amount of water as it starts to fry. When meat is brown, add black-eyed peas. Cook beef and peas about 10 minutes.

Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips) on top of casserole. Bake at 350 degrees F for about 35 minutes.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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