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Name: Black-Eyed Pea Jambalaya
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 5 Fresh thyme sprigs; 1/2 lb Long-grain rice; 1/4 lb Smoked sausage; halved; 1/4 c Green Onions chopped; 1/4 ts Cayenne pepper; 1 tb Mincd garlic; 3 ts Finely-chopped parsley; 4 oz Tasso sausage; diced small; 1 lb Black-eyed peas; 1/2 lb Medium shrimp; peeled,; And cut into 1/4" pieces; 4 Garlic; 4 Bay Leaves; 1/4 lb Chorizo sausage; halved; 1/2 ts Salt; And chopped; And cut into 1/4" pieces; 1 c Chopped yellow onion; 12 c Chicken Stock

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INGREDIENTS

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

INSTRUCTIONS

* 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

NOTES

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Black-Eyed Pea Jambalaya

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

* 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

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Nutrition

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Serving Size: 1 Serving (1195g)
Recipe Makes: 6 servings

Calories: 593
Calories from Fat: 112 (19%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.4g
Cholesterol 28.8mg		9 %
Sodium 1380mg		48 %
Potassium 1334.9mg		35 %
Total Carbohydrate 85g		25 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 78.1g
Protein 33.4g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 593

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