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Black-eyed Peas and Sausage Jambalaya

2 lb Chopped white onions
2 bn Green onions, chopped
1 lg Bell pepper, chopped
5 Cloves garlic, chopped
1 c Parsley, chopped
3 lb Salt meat, boiled once, cut in small pieces
3 lb Smoked hot sausage, cooked and cut in bite size pieces
3/4 lb Dried blackeyed peas, boiled until half done
3 lb Uncooked rice
12 c Water


Saute onions, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, blackeyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Now remove cover 5 to 10 minutes before serving. A crowd pleaser! Serves 20 to 25.




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