Black-Eyed Peas and Sausage Jambalaya

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Title: Black-Eyed Peas and Sausage Jambalaya
Yield: 25 Servings
Categories: Creole/caju, Holiday, Southern


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

*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