Try this Black-Eyed Pea Jambalaya recipe, or contribute your own.
Suggest a better description* Save any left-over meats in the freezer and throw in the pot. Also can add a can of sliced Water chestnuts or peas. Drain and add their liquid to the water. Put rice in the pot and add remaining ingredients. Cut butter in pats and put on top. In q 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough water to make 4 cups. Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist. (wrv)
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 438 | ||
Calories from Fat: 412 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 49.6mg | 15 % | |
Sodium 543.3mg | 19 % | |
Potassium 116mg | 3 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.5g | ||
Protein 1.4g | 2 % | |
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. |
Calories per serving: 438
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