Black-eyed pea jambalaya
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Black-eyed pea jambalaya
  Rice    Beans    Peas  
Last updated 6/12/2012 12:53:38 AM. Recipe ID 15479. Report a problem with this recipe.
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      Title: Black-eyed pea jambalaya
 Categories: Rice, Beans, Meats, Wrv
      Yield: 6 Servings
      1 lg Onion; Chopped
      1 lg Green Pepper; Chopped or
           -Half Green and Half Red
      1 cn Rotel Chiles & Tomatoes;
           -Drain, Save Liquid
      1 cn Cream of Anything Soup
      1 pk Dried Onion Soup
      1 lb Smokey Hollow Pork Sausage;
           -cut 1/2" rings*
      1 lb Shrimp; Peel, Devein
      2    Chicken Breasts; Skin, Bone,
      2 cn Black-eyed Peas; Drain,
           -Save Liquid
      1 ts Thyme
      2    Bay Leaves
      1 ts Oregano
      1 ts Chili Powder
      1 ts Garlic Powder
    1/4 lb Butter or Margarine
      2 c  Raw Long-Grain Rice
  * Save any left-over meats in the freezer and throw in the pot. Also
  can add a can of sliced Water chestnuts or peas. Drain and add their
  liquid to the water. Put rice in the pot and add remaining
  ingredients. Cut butter in pats and put on top. In q 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)

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Recipe ID 15479 (Apr 03, 2005)

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