Black Eyed Peas Jambalaya Recipe

• 1 lrg onion, minced
• 1 lrg green pepper, minced (or possibly half green and half red)
• 1 can Rotel chiles & tomatoes, liquid removed (save liquid)
• 1 can cream of anything soup
• 1 pkt dry onion soup mix
• 1 lb smokey hollow pork sausage, cut 1/2" rings*
• 1 lb shrimp, peel, deveined
• 2 x chicken breasts, skinned, boned and cubed
• 2 can black-eyed peas, liquid removed (save liquid), (or possibly 1 pk Frzn black-eyed peas)
• 1 tsp thyme
• 2 x bay leaves
• 1 tsp oregano
• 1 tsp chili pwdr
• 1 tsp garlic pwdr
• 1/4 lb butter or possibly margarine
• 2 c. raw long-grain rice

1. * Save any left-over meats in the freezer and throw in the pot.
2. Put rice in the pot and add in remaining ingredients.
3. Stir to mix.
4. Cut butter in pats and put on top.
5. In 4 c. measuring c. place soup, tomato juice, black-eyed pea juice (and anyother juice you are using) plus sufficient water to make 4 c.. Pour over rice mix plus 1 more c.. Cook till liquid is absorbed and rice is tender, but still a little moist.

onion, green pepper, tomatoes, cream of anything soup, onion soup, pork sausage, shrimp, chicken breasts, blackeyed peas, thyme, bay leaves, oregano, chili pwdr, garlic, butter, longgrain rice

Taken from cookeatshare.com/recipes/black-eyed-peas-jambalaya-85805 (may not work)