Waldine's black-eyed peas jambalaya

Yield: 6 Servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
1 large Onion; Chop
1 large Green Pepper; Chop or Half Green and Half Red
1 can Rotel Chiles & Tomatoes; Drain, Save Liquid
1 can Cream of Anything Soup
1 pack Dried Onion Soup Mix
1 pounds Smokey Hollow Pork Sausage; cut 1/2\" rings*
1 pounds Shrimp; Peel, Devein
2 \N Chicken Breasts; Skin, Bone, Cube
2 cans Black-eyed Peas; Drain, Save Liquid, or
1 pack Frozen black-eyed peas
1 teaspoon Thyme
2 \N Bay Leaves
1 teaspoon Oregano
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
¼ pounds Butter or Margarine
2 cups Raw Long-Grain Rice

* Save any left-over meats in the freezer and throw in the pot. Put rice in the pot and add remaining ingredients. Stir to mix. Cut butter in pats and put on top. In 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough water to make 4 cups.

Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist. (wrv) Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997

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