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Waldine's Black-Eyed Peas Jambalaya

A home-style Waldine's Black-Eyed Peas Jambalaya made with Rotel Chiles & Tomatoes, Cream Of Anything Soup, Dried Onion Soup Mix, Chili Powder, and Garlic Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 can
• 1 can
• 1 pkg
• 1 tsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Waldine Van Geffen VGHC42A 1 lg Onion; Chop 1 lg Green Pepper; Chop or -Half Green and Half Red 1 cn Rotel Chiles & Tomatoes;

2. 2

   Drain, Save Liquid 1 cn Cream of Anything Soup 1 pk Dried Onion Soup Mix 1 lb Smokey Hollow Pork Sausage;

3. 3

   Cut 1/2 ″ rings

4. 4

   Cube 2 cn Black-eyed Peas; Drain,

5. 5

   Put rice in the pot and add remaining ingredients.

6. 6

   Stir to mix.

7. 7

   Cut butter in pats and put on top.

8. 8

   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.

9. 9

   Pour over rice mixture plus 1 more cup.

10. 10

    Cook until liquid is absorbed and rice is tender, but still a little moist. (wrv)