Black-Eyed Pea Jambalaya (Hoppin' John)

Serves 16-20
2 large sweet onions, chopped
2 large green or red bell peppers, chopped
1 bunch green onions, chopped
5 cloves garlic, chopped
1 cup fresh parsley, chopped
3 pounds cooked chicken, cut in bite-sized pieces
2 pounds hot sausage, cooked and cup in bite-sized pieces
3/4 pound dried black-eyed peas, half cooked (or 2 cans, drained)
3 pounds uncooked rice
12 cups water
Salt
Ground black pepper
1 teaspoon Tony's Creole seasonings

In a heavy stockpot, saute all the vegetables until they are tender. Add everything else including any additional seasoning (like salt, pepper, hot spices). Bring to a boil, Reduce heat to lowest temperature. Cover tightly and let simmer for 45 minutes. Do not remove the lid during this time. Before serving, remove the lid, stir and cook for another 5-10 minutes. So tasty! 

If using fresh black-eyed peas, it takes about 1 1/2 pounds for this recipe.  

If you like to bring in the new year with those "good luck" black-eyed peas, this is a terrific recipe that is a whole meal in one dish. Often called Hoppin' John, this combination of veggies, rice and spicy sausages guarantees satisfaction. 

This recipe is shared December 26-30, 2011.
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com