Recipe for Waldines Black-Eyed Peas Jambalaya

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 lrg	Onion, Chop
1 lrg	Green Pepper, Chop or Half Green and Half Red
1 can	Rotel Chiles & Tomatoes, Drain, Save Liquid
1 can	Cream of Anything Soup
1 pkt	Dried Onion Soup Mix
1 lb	Smokey Hollow Pork Sausage, cut 1/2" rings*
1 lb	Shrimp, Peel, Devein
2 x	Chicken Breasts, Skin, Bone, Cube
2 can	Black-eyed Peas, Drain, Save Liquid, or
1 pkt	Frozen black-eyed peas
1 tsp	Thyme
2 x	Bay Leaves
1 tsp	Oregano
1 tsp	Chili Powder
1 tsp	Garlic Powder
1/4 lb	Butter or Margarine

Instructions:

Instructions: * 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)

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