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Cajun and Creole   -   Hoppin' John Jambalaya   adapted from "Roberta K. Merkle"

  • 2 Tbsp Vegetable Oil
  • 2 Large Onions -- chopped
  • 1 Green Pepper -- chopped
  • 1/2 Cup Chopped Fresh Parsley
  • 3 Garlic Cloves -- chopped
  • 2 Lbs. Smoked Hot Sausage -- sauteed and sliced
  • 1 Lb Salt Pork, Boiled 15 Minutes -- cut into small piece
  • 1 Lb Black-Eyed Peas, Boiled Until About Half-C
  • 6 Cups Chicken Broth
  • 3 Cups Rice
  • Salt And Freshly Ground Pepper
  • 1 Bunch Green Onions -- chopped
Directions Heat oil in Dutch oven or other large pot over medium heat. Add onion,
green pepper, parsley and garlic, and saute about 10 minutes. Add sausage,
salt pork, peas and chicken broth and bring to boil. Add rice and return
to boil. Cover tightly and simmer about 45 minutes; DO NOT LIFT LID.
Season with salt and pepper to taste and add green onion, mixing well. Let
stand about 5-10 minutes before serving.
Makes 12 - 16 servings.
(Bon Appetit, October 1980)
Serves 1
Time to Make 0:00

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