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Black-Eyed Pea Jambalaya

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 62g / 2 1/5oz Onion - chopped (large)

    2. 1 cup 146g / 5.1oz Green pepper - chopped or (large) Green and half red

    3. 1 Rotel chiles and tomatoes - drain, save liquid

    4. 1 Cream of anything soup

    5. 1 Dried onion soup

    6. 1 lb 454g / 16oz Smoky hollow pork sausage - cut 1/2" rings*

    7. 1 lb 454g / 16oz Shrimp; peel - devein

    8. 2 Chicken breasts; skin - bone, cube

    9. 2 Black-eyed peas; drain - save liquid

    10. 1 teaspoon 5ml Thyme

    11. 2 Bay leaves

    12. 1 teaspoon 5ml Oregano

    13. 1 teaspoon 5ml Chili powder

    14. 1 teaspoon 5ml Garlic powder

    15. 1/4 lb 113g / 4oz Butter or margarine

    16. 2 cups 320g / 11oz Raw long-grain rice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions * 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.

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