Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Dried black eyed peas |
8 cups | Water |
½ teaspoon | Finely chopped jalapeno or other hot chili pepper |
1 \N | Clove garlic, finely chopped |
1 \N | Smoked turkey wing or leg |
½ cup | Uncooked long grain rice |
2 mediums | Onions, chopped |
1 \N | Bell pepper, chopped |
1 \N | Bay leaf |
¼ teaspoon | Thyme |
¼ teaspoon | Pepper |
2 \N | Stalks celery, finely chopped |
½ teaspoon | Seasoning salt |
Heat peas and water to boiling in 4 quart Dutch oven. Boil, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour.
Stir in jalapeno, garlic, bay leaf, and turkey. Heat to boiling; reduce heat. Cover and simmer until peas are tender (1 to 1½ hours, do not boil). Place bell pepper, onions, and celery in skillet with ¼ stick of margarine until tender. Stir onion mixture along with rice and other seasonings into Dutch oven. Cover and simmer; stir occasionally until rice is tender, about 25 minutes. Remove bay leaf before serving. Submitted By BARRY WEINSTEIN On 03-16-95