Waldine's Black-Eyed Peas Jambalaya

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Title: Waldine's Black-Eyed Peas Jambalaya
Categories: Rice, Beans, Meats
Yield: 6 servings

-Waldine Van Geffen VGHC42A
1 lg Onion; Chop
1 lg Green Pepper; Chop or
-Half Green and Half Red
1 cn Rotel Chiles & Tomatoes;
-Drain, Save Liquid
1 cn Cream of Anything Soup
1 pk Dried Onion Soup Mix
1 lb Smokey Hollow Pork Sausage;
-cut 1/2" rings*
1 lb Shrimp; Peel, Devein
2 Chicken Breasts; Skin, Bone,
-Cube
2 cn Black-eyed Peas; Drain,
-Save Liquid, or
1 pk Frozen black-eyed peas
1 ts Thyme
2 Bay Leaves
1 ts Oregano
1 ts Chili Powder
1 ts Garlic Powder
1/4 lb Butter or Margarine
2 c Raw Long-Grain Rice

* Save any left-over meats in the freezer and throw in
the pot. Put rice in the pot and add remaining
ingredients. Stir to mix. Cut butter in pats and put
on top. In 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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