Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 medium yellow onion, 1 green bell pepper, and 2 celery stalks, then cook for 8 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 2 teaspoons of Cajun seasoning, 1 teaspoon of dried thyme, and 0.5 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Add 1 (20 ounce) can of shredded jackfruit, 1 (14.5 ounce) can of undrained diced tomatoes, 2 cups of vegetable broth, 1 (15 ounce) can of rinsed black-eyed peas, and 1 bay leaf to the pot.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes.

6. 6

   Uncover the pot, stir well, and continue to simmer for another 10 minutes, allowing the sauce to thicken slightly.

7. 7

   Remove and discard the bay leaf, then garnish with 0.25 cup of chopped fresh green onions before serving warm.