| 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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