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Black-eyed Pea Jambalaya
1 Onion; chopped
1 c Celery; chopped
1 c Green bell pepper; chopped
1 Stalk celery; chopped
Oil for sauteing
2 c Uncooked rice
2 1/2 c Chicken broth
1 cn Ro- tel tomatoes and green chilies
1 cn Black-eyed peas; (or fresh shelled)
1 c Cubed ham
1 lb Smoked sausage; cut up
Saute vegetables in oil. Add rice and cook until rice begins to fry.
Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a
boil, stir, lower heat, cover and don't peek for 30 minutes. A dash
of Tabasco never hurts if added with broth.
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