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    Black-Eyed Pea Jambalaya


    Source of Recipe


    TOH BB

    List of Ingredients




    2 cans (15-1/2 oz each) black-eyed peas, rinsed and drained
    2-1/2 cups water
    2 cups frozen okra
    1 cup uncooked instant rice
    Salt and pepper to taste
    1 pound fully cooked kielbasa or Polish sausage, diced
    1 can (14-1/2 oz) diced tomatoes, undrained

    Recipe



    In a Dutch oven, combine the peas, water okra, rice, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed. Yield: 6-8 servings.

 

 

 


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