re: Please remove sticky - replacement post below

VERNON ROGER'S BLACK-EYED PEA JAMBALAYA

2 Tbs butter
1 lb andouille, chopped (smoked sausage if can't find andouille)
1/2 lb tasso, chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 can (10 oz) Rotel tomatoes
2 medium onions, chopped
1 stalk celery, chopped
green bell pepper, cored, seeded, and chopped
2 pods garlic, peeled and minced
3 bay leaves
1 jalapeno pepper, seeded and chopped
2 cans (15 oz ea) black-eyed peas
4 cups rice, cooked


In a black cast-iron skillet, melt the butter. Brown the chopped andouille and tasso. Stir in the dry seasonings, tomatoes, onions, celery, bell pepper, and garlic.

Saute for 10 minutes. Add the bay leaves, jalapeno pepper, and peas.

Simmer for 30 minutes.

Add the cooked rice. Simmer for 10 minutes.

Remove the bay leaves before serving.