field peas and rice jambalaya

Slice sausage in ½ inch pieces and brown in hot oil. Remove sausage and hold aside. Brown rinsed and drained rice in this oil, on medium heat.

Using a spatula lift brown rice from bottom of pot. Add onion; cook for about 2 minutes. Then add drained peas (reserve liquid) and add the sausage slices. Mix. Add liquid plus enough water to equal 1 cup. Stir, season and cover tightly. Lower burner to low setting and cook covered for about 45 minutes.

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