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Black-eyed Pea Jambalaya
1 lg Onion; chopped
1 lg Green pepper; chopped or half green and 1 cn Rotel chiles & tomatoes; drain, save liquid
1 cn Cream of anything soup
1 pk Dried onion soup
1 lb Smokey hollow pork sausage; cut 1/2 rings*
1 lb Shrimp; peel, devein
2 Chicken breasts; skin, bone, cube
2 cn Black-eyed peas; drain, save liquid
1 ts Thyme
2 Bay leaves
1 ts Oregano
1 ts Chili powder
1 ts Garlic powder
1/4 lb Butter or margarine
2 c Raw long-grain rice
* 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.
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