Black-Eyed Pea Jambalaya

Submitted by rocky

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 365g (12.9 oz)

Amount per Serving

Calories 847 44% 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?

Trans-fat Free, Good source of fiber