| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cajun |
Cajun, Meat, Miscellaneo, Pulses and, Rice |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable Oil |
| 2 |
lg |
Onions — chopped |
| 1 |
|
Green Pepper — chopped |
| 1/2 |
c |
Chopped Fresh Parsley |
| 3 |
|
Garlic Cloves — chopped |
| 2 |
lb |
Smoked Hot Sausage — |
|
|
Sauteed and sliced |
| 1 |
lb |
Salt Pork, Boiled 15 Minutes |
|
|
Cut into small piece |
| 1 |
lb |
Black-Eyed Peas, Boiled |
|
|
Until About Half-C |
| 6 |
c |
Chicken Broth |
| 3 |
c |
Rice |
|
|
Salt And Freshly Ground |
|
|
Pepper |
| 1 |
bn |
Green Onions — chopped |
INSTRUCTIONS
Heat oil in Dutch oven or other large pot over medium heat. Add onion,
green pepper, parsley and garlic, and saute about 10 minutes. Add sausage,
salt pork, peas and chicken broth and bring to boil. Add rice and return to
boil. Cover tightly and simmer about 45 minutes; DO NOT LIFT LID. Season
with salt and pepper to taste and add green onion, mixing well. Let stand
about 5-10 minutes before serving.
Makes 12 - 16 servings.
(Bon Appetit, October 1980)
Recipe By : "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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