Total Time
Prep 15 mins
Cook 40 mins

The jambalaya is good when freshly made, but actually is better several hours (or even a day) after it's cooked when all of the ingredients have "merged" into a wonderful and filling feast.


  1. Brown the sausage, drain the fat, and save the drippings.
  2. Sauté onions, bell pepper, and garlic in the drippings.
  3. Remove onion mixture from pan and brown the ground meat.
  4. Cook the rice according to directions.
  5. Mix all ingredients into large pot or kettle.
  6. Add black-eyed peas, parsley, and seasonings.
  7. Serve with Tabasco on the table.