Black-Eyed Peas Jambalaya

1 lg Onion; Chop
1 lg Green Pepper; Chop or Half Green and Half Red
1 cn Rotel Chiles & Tomatoes; Drain, Save Liquid
1 cn Cream of Anything Soup
1 pk Dried Onion Soup Mix
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, or 1 pk Frozen black-eyed peas
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. Put rice in the pot and add remaining ingredients. Stir to mix. Cut butter in pats and put on top. In 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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