Black-eyed peas and sausage jambalaya
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | White onions; chopped |
| 2 | bunches | Green onion; chopped |
| 1 | large | Green bell pepper; chopped |
| 5 | Cloves garlic; chopped | |
| 1 | cup | Parsley; chopped |
| 3 | pounds | Salt meat* |
| 3 | pounds | Smoked hot sausage |
| 3 | pounds | Uncooked rice |
| 12 | cups | Water |
Directions
*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