Black-Eyed Pea Jambalaya
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
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
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 :
NOTES :