blackeyed peas and sausage jambalaya

Categories
Cajun/creol
Soup/stew
Yield
25 servings
MeasureIngredient
2 pounds Chopped white onions
2 bunches Green onions, chopped
1 large Bell pepper, chopped
Cloves garlic, chopped
1 cup Parsley, chopped
3 pounds Salt meat, boiled once, cut in small pieces
3 pounds Smoked hot sausage, cooked and cut in bite size pieces
¾ pounds Dried blackeyed peas, boiled until half done
3 pounds Uncooked rice
12 cups Water

Saute onions, 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. Now remove cover 5 to 10 minutes before serving. A crowd pleaser! Serves 20 to 25. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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