---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Waldine’s Black-Eyed Peas Jambalaya
  Categories: Rice, Beans, Meats
       Yield: 6 servings
  
            -Waldine Van Geffen VGHC42A
       1 lg Onion; Chop
       1 lg Green Pepper; Chop or
            -Half Green and Half Red
       1 cn Rotel Chiles & Tomatoes;
            -Drain, Save Liquid
       1 cn Cream of Anything Soup
       1 pk Dried Onion Soup Mix
       1 lb Smokey Hollow Pork Sausage;
            -cut 1/2″ rings*
       1 lb Shrimp; Peel, Devein
       2    Chicken Breasts; Skin, Bone,
            -Cube
       2 cn Black-eyed Peas; Drain,
            -Save Liquid, or
       1 pk Frozen black-eyed peas
       1 ts Thyme
       2    Bay Leaves
       1 ts Oregano
       1 ts Chili Powder
       1 ts Garlic Powder
     1/4 lb Butter or Margarine
       2 c  Raw Long-Grain Rice
  
   * Save any left-over meats in the freezer and throw in
   the pot. Put rice in the pot and add remaining
   ingredients. Stir to mix. Cut butter in pats and put
   on top. In 4-cup measuring cup place soup, tomato
   juice, black-eyed pea juice (and any other juice you
   are using) plus enough water to make 4 cups. Pour over
   rice mixture plus 1 more cup. Cook until liquid is
   absorbed and rice is tender, but still a little moist.
   (wrv)
  
 -----

Plain Text Version of This Recipe for Printing or Saving