Black-Eyed Peas And Sausage Jambalaya

BLACK-EYED PEAS AND SAUSAGE JAMBALAYA

1976, p.

25 Preparation Time :

Categories : Creole/Cajun Holiday

Amount Measure Ingredient -- Preparation Method -- -- --

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, -- boiled once, cut in

small pieces 3 pounds smoked hot sausage -- cooked and cut into bite-sized peices

3 pounds uncooked rice

12 cups water

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 .

- - - - - - - - - - - - - - - - - - NOTES : Lou Parris

12/96