Black-eyed peas and sausage jambalaya

Yield: 25 Servings

Measure Ingredient
2 pounds White onions; chopped
2 bunches Green onion; chopped
1 large Green bell pepper; chopped
5 \N Cloves garlic; chopped
1 cup Parsley; chopped
3 pounds Salt meat*
3 pounds Smoked hot sausage
3 pounds Uncooked rice
12 cups Water

*boiled once, cut in small pieces Fry sausage and cut into bite-size pieces. Saute onion, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, blackeyed peas, and rice.

Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Remove cover for 5 to 10 minutes before serving .

Recipe by: River Road Recipes, II, 1976, p. 111 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997

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