Recipe - Black-Eyed Pea Jambalaya

1 Onion; chopped
1 cup Celery; chopped
1 cup Green bell pepper; chopped
1 Stalk celery; chopped
Oil for sauteing
2 cup Uncooked rice
2 One half cup Chicken broth
1 cn Ro tel tomatoes and green
chilies
1 cn Blackeyed peas; (or fresh
shelled)
1 cup Cubed ham
1 pound Smoked sausage; cut up

Saute vegetables in oil. Add rice and cook until rice begins to fry. Add
broth, Rotel 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 Rotel and half
regular stewed tomatoes. Rotel alone is pretty hot for many people.

NOTES : Recipe by Peggy J. Doolan, Houston, TX

Recipe by: The Eyes of Texas Cookbook, 1987, p. 133

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997