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  Recipe Home » Misc » Black-Eyed Pea Jambalaya
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  Black-Eyed Pea Jambalaya
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 149
Ingredients:
1 large Onion, Chopped
1 large Green Pepper, Chopped or Half Green and Half Red
1 can Rotel Chiles & Tomatoes, Drain, Save Liquid
1 can Cream of Anything Soup
1 package Dried Onion Soup
1 lb Smokey Hollow Pork Sausage, cut 1/2" rings*
1 lb Shrimp, Peel, Devein
2 Chicken Breasts, Skin, Bone, Cube
2 can Black-eyed Peas, Drain, Save Liquid
1 tsp Thyme
2 Bay Leaves
1 tsp Oregano
1 tsp Chili Powder
1 tsp Garlic Powder
1/4 lb Butter or Margarine
2 cup Raw Long-Grain Rice
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. (wrv)
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