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Black-Eyed Pea Jambalaya

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CATEGORY CUISINE TAG YIELD
Meats Holiday, Texas, Southern 1 Servings

INGREDIENTS

1 Onion; chopped
1 c Celery; chopped
1 c Green bell pepper; chopped
1 Stalk celery; chopped
Oil for sauteing
2 c Uncooked rice
2 1/2 c Chicken broth
1 cn Ro- tel tomatoes and green chilies
1 cn Black-eyed peas; (or fresh shelled)
1 c Cubed ham
1 lb Smoked sausage; cut up

INSTRUCTIONS

Saute vegetables in oil. Add rice and cook until rice begins to fry. Add
broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir,
lower heat, cover and don't peek for 30 minutes. A dash of Tabasco never
hurts if added with broth. Lou's note: I like to use half Ro-tel and half
regular stewed tomatoes. Ro-tel alone is pretty hot for many people.
NOTES : Recipe by Peggy J. Doolan, Houston, TX
Recipe by: The Eyes of Texas Cookbook, 1987, p. 133
Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997

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