Black-Eyed Pea Jambalaya

• 1 large onions chopped
• 1 large green bell peppers chopped, or half green half red
• 1 can rotel chiles and tomatoes drain, save liquid
• 1 can soup, cream of mushroom or cream of anything
• 1 package onion soup mix
• 1 pound sausage smokey hollow, cut 1/2" rings
• 1 pound shrimp peeled, devein
• 2 each chicken breasts skinless, boneless, cubed
• 2 cans black-eyed peas drain, save liquid
• 1 teaspoon thyme
• 2 each bay leaves
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 pound butter or margarine
• 2 cups rice raw long-grain

1. Also can add a can of sliced Water chestnuts or peas.
2. Drain and add their liquid to the water.
3. Put rice in the pot and add remaining ingredients.
4. Cut butter in pats and put on top.
5. In q 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.
6. Pour over rice mixture plus 1 more cup.
7. Cook until liquid is absorbed and rice is tender, but still a little moist.

onions, green bell peppers, chiles, soup, onion soup mix, rings, shrimp, chicken breasts skinless, blackeyed peas, thyme, bay leaves, oregano, chili powder, garlic, butter, rice

Taken from recipeland.com/recipe/v/black-eyed-pea-jambalaya-5266 (may not work)