Field peas and rice jambalaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Field peas |
| 1 | medium | Onion; chopped |
| ½ | cup | Cooking oil |
| Salt & pepper to taste | ||
| 1 | cup | Long grain rice; rinsed and drained |
| 1 | (12-oz) link Polish sausage | |
Directions
Slice sausage in ½ inch pieces and brown in hot oil. Remove sausage and hold aside. Brown rinsed and drained rice in this oil, on medium heat.
Using a spatula lift brown rice from bottom of pot. Add onion; cook for about 2 minutes. Then add drained peas (reserve liquid) and add the sausage slices. Mix. Add liquid plus enough water to equal 1 cup. Stir, season and cover tightly. Lower burner to low setting and cook covered for about 45 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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