Black-Eyed Pea Jambalaya
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Ingredients
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 |
cream of mushroom soup
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
|
|
¼ | pound |
butter
or margarine |
|
2 | cups |
rice
raw long-grain |
Directions
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.
Nutrition Facts
Serving Size 365g (12.9 oz)Amount per Serving
Calories 84744% of calories from fat
% Daily Value *
Total Fat 42g
64%
Saturated Fat 18g
92%
Trans Fat
0g
Cholesterol 256mg
85%
Sodium 1551mg
65%
Total Carbohydrate
23g
23%
Dietary Fiber 4g
18%
Sugars g
Protein
93g
Vitamin A 26%
•
Vitamin C 45%
Calcium 15%
•
Iron 31%
* based on a 2,000 calorie diet
How is this calculated?