Good Luck Jambalaya

• 1/2 c. salt pork strips
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 medium size green pepper, chopped
• 2 (16 oz.) cans black-eyed peas with jalapeno peppers (undrained)
• 2/3 c. Bloody Mary mix
• 1/3 c. uncooked long grain rice
• 1 lb. raw shrimp, peeled and deveined or 1 (8 oz.) pkg. dried shrimp

1. Cook salt pork in a large skillet until golden brown.
2. Add garlic, onion and green pepper; saute until tender.
3. Add peas, Bloody Mary mix and rice.
4. Bring mixture to a boil over medium heat; cover, reduce heat to low and simmer 20 minutes.
5. Add shrimp; cover and cook 5 minutes.
6. Transfer to serving platter.
7. (If you can't find peas with jalapeno peppers, just buy 2 cans of black-eyed peas and a jar of sliced jalapeno peppers and season to taste.
8. Also, I chop the jalapeno peppers up in my mini food processor.

salt pork strips, garlic, onion, green pepper, blackeyed, bloody mary, long grain rice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171914 (may not work)