Black-Eyed Pea Jambalaya

71

Trans-fat Free, Good source of fiber

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

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.

* not incl. in nutrient facts

Nutrition Facts

365g

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%