Casseroles recipes

Black-Eyed Pea Jambalaya

Course : Casseroles
Serves: 6 - 8

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Ingredients:

1 Large Onion -- Chopped

1 Large Green Pepper -- Chopped or Half Green and Half Red

1 Can Rotel Chiles and Tomatoes - Drain -- Save Liquid

1 Can Cream of Anything Soup

1 Package Dried Onion Soup

1 Pound Pork Sausage -- cut 1/2 inch rings*

1 Pound Shrimp -- Peel, Devein

2 medium Chicken Breasts -- Skin, Bone, Cube

2 Cans Black-eyed Peas -- Drain, - Save Liquid

1 Teaspoon Thyme

2 pieces bay leaves

1 Teaspoon Oregano

1 Teaspoon Chili Powder

1 Teaspoon Garlic Powder

1/4 Pound Butter or Margarine

2 Cups Raw Long-Grain Rice

Preparation / Directions:

* Save any left-over meats in the freezer and throw in the pot. Also can add a can of sliced Water chestnuts or peas. Drain and add their liquid to the water. Put rice in the pot and add remaining ingredients. Cut butter in pats and put on top. 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. Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist.

Nutritional Information:

5408 Calories (kcal); 341g Total Fat; (56% calories from fat); 348g Protein; 231g Carbohydrate; 1619mg Cholesterol; 5089mg Sodium

Black-Eyed Pea Jambalaya

Ingredients:

Preparation / Directions:

Nutritional Information:

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