Title: Black-Eyed Pea Jambalaya
Categories: Rice Bean Meat Blank
Yield: 6 Servings
| 1 | lg | Onion; Chopped |
| 1 | lg | Green Pepper; Chopped or Half Green and Half Red |
| 1 | cn | Rotel Chiles & Tomatoes; Drain, Save Liquid |
| 1 | cn | Cream of Anything Soup |
| 1 | pk | Dried Onion Soup |
| 1 | lb | Smokey Hollow Pork Sausage; cut 1/2" rings* |
| 1 | lb | Shrimp; Peel, Devein |
| 2 | | Chicken Breasts; Skin, Bone, Cube |
| 2 | cn | Black-eyed Peas; Drain, Save Liquid |
| 1 | ts | Thyme |
| 2 | | Bay Leaves |
| 1 | ts | Oregano |
| 1 | ts | Chili Powder |
| 1 | ts | Garlic Powder |
| 1/4 | lb | Butter or Margarine |
| 2 | c | Raw Long-Grain Rice |
* Save any left-over meats in the freezer and throw in the pot. Also can
add a can of sliced Water chestnuts or peas. Drain and add their liquid to
the water. Put rice in the pot and add remaining ingredients. Cut butter in
pats and put on top. In q 4-cup measuring cup place soup, tomato juice,
black-eyed pea juice (and any other juice you are using) plus enough water
to make 4 cups. Pour over rice mixture plus 1 more cup. Cook until liquid
is absorbed and rice is tender, but still a little moist. (wrv)