Justin Wilson Looking Back: Black-eyed Pea Jambalaya


Serves 4-6 people


  • 2 quarts of water
  • 1/2 pound of bacon (cut into 1 inch cubes)
  • 2 cups of black-eyed peas (fresh, frozen, or diced)
  • 1 teaspoon of salt
  • 1 cup of uncooked long-grain rice
  • Sliced Bacon


Cook the bacon in 2 quarts of water for about one hour, then add the black-eyed peas. Continue cooking for 30 minutes, or until the peas are almost tender.

Add salt and rice, and boil about 15-18 minutes longer.

Drain the peas and rice thoroughly, and place in a casserole dish in a warm oven for a few minutes until rice is fluffy.

Serve with sliced bacon on the top.

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