Black-Eyed Pea Jambalaya

• 1 1/2 c. sausage or ham
• 2 c. uncooked rice
• 1 lb. black-eyed peas
• 1 tsp. sugar
• 4 cloves garlic, minced
• 1 c. chopped onions
• 1 1/2 c. water
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1/4 c. oleo
• 1/2 c. green onions and parsley, chopped
• gumbo file

1. Cook rice and set aside. Cook black-eyed peas with the meat of your choice. Set aside. Melt oleo. Add garlic, onion, celery and bell pepper.
2. Add water and sugar. Cook, uncovered, over medium heat for about 40 minutes, stirring occasionally. Add this to cooked black-eyed peas and meat. Mix thoroughly, then mix with rice. Add green onions and parsley. Leave on hot burner.
3. Sprinkle each serving lightly with gumbo file.

sausage, rice, blackeyed peas, sugar, garlic, onions, water, celery, green pepper, oleo, green onions, gumbo file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144403 (may not work)