Black-Eyed Peas And Sausage Jambalaya

* Exported from MasterCook *

BLACK-EYED PEAS AND SAUSAGE JAMBALAYA

Recipe By : River Road Recipes, II, 1976, p. 111
Serving Size : 25 Preparation Time :0:00
Categories : Creole/Cajun Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds white onions -- chopped
2 bunches green onion -- chopped
1 large green bell pepper -- chopped
5 cloves garlic -- chopped
1 cup parsley -- chopped
3 pounds salt meat, -- boiled once, cut in
small pieces
3 pounds smoked hot sausage -- cooked and cut into
bite-sized peices
3 pounds uncooked rice
12 cups water

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 .

- - - - - - - - - - - - - - - - - -

NOTES : Lou Parris
12/96