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Black-Eyed Peas and Sausage Jambalaya
1 lb white onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cups parsley, chopped
1 1/2 lbs salt pork, boiled once, cut into small pieces
1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces
1/2 lb dried black-eyed peas, boiled until half done
6 c water
1 1/2 lbs rice
Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 tbs olive oil. Add salt meat, sausage, black-eyed peas, and rice. Add water and bring to boil. Mix well, cover, and reduce heat to low. Cook 45 minutes. Remove cover 5-10 minutes before serving.
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