Black-eyed Pea Jambalaya

by Gillian Markson | More from this Blogger

18 Jun 2006 03:43 PM

Black-eyed Pea Jambalaya Jambalaya is a reat dish for using up leftover meat. Toss in whatever you've got!

INGREDIENTS: 1 large onion, chopped 1 large green pepper, chopped 1 can mexican tomatoes, drain and save liquid 1 can cream of chicken soup 1 pkg dried onion soup 1 lb pork sausage, sliced 1 lb shrimp, peeled and deveined 2 large chicken breasts, cubed 2 can black-eyed peas, drain and save liquid 1 tsp thyme 2 whole 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

DIRECTIONS: 1. Put rice in the pot and add remaining ingredients except for soup and juices. 2. Cut butter in pats and put on top. 3. In 4-cup measuring cup place soup, tomato juice, black-eyed pea juice plus enough water to make 4 cups. 4. Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist.

Prep: 10 minutes Cook: 60 minutes Serves: 8

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