| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Creole/caju, Holiday, Southern | 25 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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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