Recipe - Black-Eyed Peas And Sausage Jambalaya

2 pound White onions; chopped
2 bn Green onion; chopped
1 lg Green bell pepper; chopped
5 Cloves garlic; chopped
1 cup Parsley; chopped
3 pound Salt meat*
3 pound Smoked hot sausage
3 pound Uncooked rice
12 cup Water

*boiled once, cut in small pieces

Fry sausage and cut into bitesize 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 recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997