Black-eyed Pea Jambalaya

Serves 20

1 1/2 cups chopped sweet onions
1 1/2 cups chopped red and/or green bell peppers
1 bunch green onions, sliced
5 cloves garlic, minced
1 cup chopped fresh parsley
3 pounds chicken, cooked and cut in bite size pieces
3 pounds fully cooked andouille or Polish sausage, cut in bite size pieces
3/4 pound dried black-eyed peas, half cooked*
3 cups uncooked rice
3 cups chicken broth
4 cups water
1 large can diced tomatoes (with juice)
Salt
Pepper
2 teaspoons Tony's Creole seasonings

In a heavy stockpot, saute all the vegetables until they are tender. Add everything else including any additional seasonings (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 to 10 minutes. So tasty!

*Cook pre-soaked peas for about 45 minutes. They will finish cooking once combined with the rest of jambalaya or use 3 cans black-eyed peas.
 
For added flavor, add a pound of seasoned and partially cooked and peeled 31/40 count shrimp about 5 minutes before the whole dish is ready. I cook the shrimp in water seasoned with Zatarain's shrimp and crab boil. Undercook the shrimp and then they are perfect when adding to the jambalaya right before serving. Yum!  

This recipe is shared December 31-January 4, 2013 
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 Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com