Layered with rice, black eyed peas, meat and vegetables, this sustaining meal pulls inspiration from two southern classics: Hoppin’ John and jambalaya. Use jerk seasoning to deepen the flavors and introduce notes of sweet and spice characteristic of Jamaican cooking.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 40 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 10 ounces frozen black-eyed peas, thawed
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 6 ounces turkey kielbasa (or other smoked sausage), thinly sliced
- 1 large bunch scallions, sliced, white and green parts separated
- 2 small ribs celery, diced
- 6 cloves garlic, sliced
- 1 jalapeno, finely chopped
- 2 teaspoons jerk seasoning
- 2 teaspoons chopped fresh thyme
- 2 tablespoons tomato paste
- 1 cup uncooked long-grain brown rice
- 2 bay leaves
- 4 cups stemmed and chopped collard greens
Instructions
- Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
- Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
- Just before serving, add the scallion greens and fluff with a fork.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 470 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 28 mg |
| Sodium | 631 mg |
Reviews
This is so yummy! It reminds me of Zatarins Jambalaya mix, but sooo much better! The only changes I made was using white rice instead of brown and I threw in a chopped red bell pepper. Such an easy delicious recipe that I will make again, especially since it fits my new healthy diet plan!
Good recipe, easy and tastes good.
My son and his dad love when I make this dish. I had some left over and my Mom took it home with her. She called me and said it was delicious. You need no side dishes with this. You have your meat, your rice and your vegetables.
Flavorful and filling but all in all just average. I had a hard time playing find the bay leaves at the end, a food game I hate with a passion. though I might make this one again, it certainly isn’t going into full rotation.
I love this dish. It reminds me of a dish called Swamp Thing that I had a B Smith’s restaurant. I substituted canned collards (Bush’s) for fresh collards and it was just fine. I added chicken broth as needed to ensure that the rice cooked properly. Great recipe!
the dish was great! my only critique is that it’s a bit dry. i might add some more water and oil to it to moisten it up a bit.
Well, although I had to start it well ahead of when I wanted to eat it, there was very little actual work involved in this one!
Overall, it was pretty good, but nothing stellar or amazing. I’ve made it twice, and what’s nice about it is that it’s an entire meal right there in one pot! Will probably make again.
I did have a bit of an issue with the rice not absorbing all the liquid in the time specified, but a little extra time and it came out just great. And, the leftovers were even better the next day.
I love the flavor of this, but I did a couple of things to make it even easier to make.
I always use canned black eyed peas, no need to use frozen! BIG TIP: I too had issues with the brown rice staying too hard so I started using basmati rice instead….which cuts down the cook time from 50 minutes to 15-25! And the rice is always the right texture.
Also used the chicken broth instead of water, definitely makes a difference.
Definitely a recipe that will be a “regular”.
I agree that the long grain rice is a little harder than I normally like, but still tasted wonderful just the same. I used a sweet Italian sausage with basil, and it turned out amazing. In keeping with the Carribean flavor, I topped with a few pineapple chunks, and it added just that right amount of sweetness!!!!!