Black-Eyed Peas and Sausage Jambalaya

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Black-Eyed Peas and Sausage Jambalaya Ingredients

2 lb White onions; chopped	3 lb Salt meat*
2 bn Green onion; chopped	3 lb Smoked hot sausage
1 lg Green bell pepper; chopped	3 lb Uncooked rice
5 Cloves garlic; chopped	12 c Water
1 c Parsley; chopped

Instructions for Black-Eyed Peas and Sausage Jambalaya

*boiled once, cut in small pieces Fry sausage and cut into bite-size pieces. Saute onion, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, blackeyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Remove cover for 5 to 10 minutes before serving . Recipe by: River Road Recipes, II, 1976, p. 111 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Main Ingredient: PeasCuisine: American-South

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