Black-Eyed Pea Jambalaya
| Yield: | 6 Servings |
| Categories: | Beans, Meats, Rice |
| 1 | lg | Onion; Chopped |
| 1 | lg | Green Pepper; Chopped 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 |
| 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 |
| 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 |
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