Black-Eyed Pea Jambalaya
1 onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 stalk celery, chopped
oil for sauteing
2 cup uncooked rice
2 1/2 cup chicken broth
1 can ro- tel tomatoes and green chilies
1 can black-eyed peas, (or fresh shelled)
1 cup 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. Author's note: I like to use half Ro-tel and half
regular stewed tomatoes. Ro-tel alone is pretty hot for many
people.
Brenda in Farmerville, Louisiana
http://www.nancyskitchen
