Black-eyed peas and sausage jambalaya
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Black-eyed peas and sausage jambalaya
  Peas    Sausage    Holiday    Southern  
Last updated 6/12/2012 1:09:07 AM. Recipe ID 35919. Report a problem with this recipe.
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      Title: Black-eyed peas and sausage jambalaya
 Categories: Creole/caju, Holiday, Southern
      Yield: 25 Servings
 
      2 lb White onions; chopped
      2 bn Green onion; chopped
      1 lg Green bell pepper; chopped
      5    Cloves garlic; chopped
      1 c  Parsley; chopped
      3 lb Salt meat*
      3 lb Smoked hot sausage
      3 lb Uncooked rice
     12 c  Water
 
  *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 




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Recipe ID 35919 (Apr 03, 2005)

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