Blackeyed peas and sausage jambalaya
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chopped white onions |
| 2 | bunches | Green onions, chopped |
| 1 | large | Bell pepper, chopped |
| 5 | 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 |
Directions
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