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Black Eyed Pea Casserole

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Level: Intermediate

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Description

This is a twist on a southern classic for new year’s day. This yummy black eyed pea casserole is full flavor and the smoky sausage makes this special. Serve this with cabbage and cornbread and you will be set for a good old fashioned New Year’s Day meal.

Ingredients

  • 1 cup Long Grain Rice
  • 2 cups Water
  • 1 Tablespoon Olive Oil
  • 14 ounces, weight Smoked Sausage, Sliced In Half-moon Pieces
  • 1  Large Yellow Onion, Diced
  • ½  Large Red Bell Pepper, Diced
  • 3 stalks Celery, Diced
  • 1 pound Ground Meat
  • 1-½ teaspoon Creole Seasoning
  • ½ teaspoons Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 can (10 Oz. Size) Ro*tel Tomatoes, Drained
  • 2 cans (15 1/2 Oz. Size) Black Eyed Peas, Drained
  • 2 cups Shredded Pepper Jack Cheese
  • 1 cup Shredded Cheddar

Preparation

Steam rice by placing rice in the water. Bring to a boil, place lid on pot and turn it down to simmer for about 20 minutes. Set aside.

Preheat oven to 350ºF.

In a large skillet, heat olive oil and start cooking sausage, onion, bell pepper and celery. Continue to cook until onions are translucent. You may have to add a little water to the skillet to get all the good stuff off the bottom of the pan. Once onions are translucent, transfer mixture to a large mixing bowl.

In the same pan, cook ground meat and add Creole seasoning, pepper, and garlic. Once meat is cooked, add it to the mixture in the mixing bowl and stir. Stir in rice. Add drained tomatoes and canned black eyed peas. Mix well.

Pour mixture into a 9×13 baking dish prepared with cooking spray. Top with pepper jack cheese, followed by cheddar cheese. Bake uncovered for 25–30 minutes.

Let sit for 20 minutes before serving.

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