Black-Eyed Peas and Sausage Jambalaya Recipe

Free Recipe Black-Eyed Peas and Sausage Jambalaya

Recipe Type: Free Creole Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 25

Ingredients for Black-Eyed Peas and Sausage Jambalaya Recipe

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

Black-Eyed Peas and Sausage Jambalaya Preparation

*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 <lbparris@earthlink.net> on Dec 30, 1997

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