Black-Eyed Pea Jambalaya

Black-Eyed Pea Jambalaya Ingredients

4 oz Tasso sausage; diced small	5 Fresh thyme sprigs
1/4 lb Chorizo sausage; halved	3 ts Finely-chopped parsley
And cut into 1/4" pieces	12 c Chicken stock
1/4 lb Smoked sausage; halved	1 lb Black-eyed peas
And cut into 1/4" pieces	1 tb Mincd garlic
1 c Chopped yellow onion	1/2 lb Medium shrimp; peeled,
1/2 ts Salt	And chopped
1/4 ts Cayenne pepper	1/2 lb Long-grain rice
4 Garlic cloves	1/4 c Chopped green onions
4 Bay leaves

Instructions for Black-Eyed Pea Jambalaya

* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Emerils Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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