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Black-Eyed Pea Jambalaya

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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1 large green bell peppers
chopped, or half green half red
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1 can rotel chiles and tomatoes
drain, save liquid
*
1 can cream of mushroom soup
or cream of anything
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1 package onion soup mix
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1 pound sausage
smokey hollow, cut 1/2" rings
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1 pound shrimp
peeled, devein
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2 each chicken breasts
skinless, boneless, cubed
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2 cans black-eyed peas
drain, save liquid
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1 teaspoon thyme
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2 each bay leaves
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1 teaspoon oregano
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1 teaspoon chili powder
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1 teaspoon garlic powder
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¼ pound butter
or margarine
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2 cups rice
raw long-grain
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Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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1 large green bell peppers
chopped, or half green half red
Camera
1 can rotel chiles and tomatoes
drain, save liquid
*
1 can cream of mushroom soup
or cream of anything
Camera
1 package onion soup mix
* Camera
453.6 g sausage
smokey hollow, cut 1/2" rings
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453.6 g shrimp
peeled, devein
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2 each chicken breasts
skinless, boneless, cubed
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2 cans black-eyed peas
drain, save liquid
* Camera
5 ml thyme
* Camera
2 each bay leaves
* Camera
5 ml oregano
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5 ml chili powder
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5 ml garlic powder
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113.4 g butter
or margarine
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473 ml rice
raw long-grain
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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 Arrow up button

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Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 84744% 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?
 

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