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| Black-Eyed Pea Jambalaya Recipe |
Category: Rice / Meats
Rating:
N/A
Servings: 6
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Ingredients
1 large onion; chopped
1 large green pepper; chopped or half green and
1 can rotel chiles & tomatoes; drain, save liquid
1 can cream of anything soup
1 pkg 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 can black-eyed peas; drain, save liquid
1 teaspoon thyme
2 bay leaves
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 lb butter or margarine
2 cup raw long-grain rice
Cooking Directions:
* 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)
meats,rice,beans,wrv
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