Black-Eyed Peas and Sausage Jambalaya

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Top-ranked recipe named "Black-Eyed Peas and Sausage Jambalaya"

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Try this Black-Eyed Peas and Sausage Jambalaya recipe, or contribute your own. "Holidays" and "Cajun" are two tags used to describe Black-Eyed Peas and Sausage Jambalaya.


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

Original recipe makes 25



*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

Calories Per Serving: 331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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