Black-Eyed Pea Jambalaya

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	146g / 5.1oz	Green pepper - chopped or (large)
		Green and half red
1		Rotel chiles and tomatoes - drain, save liquid
1		Cream of anything soup
1		Dried onion soup
1 lb	454g / 16oz	Smoky hollow pork sausage - cut 1/2" rings*
1 lb	454g / 16oz	Shrimp; peel - devein
2		Chicken breasts; skin - bone, cube
2		Black-eyed peas; drain - save liquid
1 teaspoon	5ml	Thyme
2		Bay leaves
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Garlic powder
1/4 lb	113g / 4oz	Butter or margarine
2 cups	320g / 11oz	Raw long-grain rice

Recipe Instructions

* 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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