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Jambalaya, Hoppin' John (M/P, TNT)
Source: revised from recipe in Bon Appetit October 1980
Serves: 12 to 16

2 tbsp. vegetable oil
2 large onions, chopped
3 cloves garlic, chopped
1 green pepper, chopped
1/2 cup fresh parsley chopped
1/2 lb. salami or soy product cut in julienne strips
1 lb. frozen black-eyed peas (or dried-soaked and boiled until about half cooked)
6 cups chicken or vegetable broth
3 cups rice
Salt and freshly ground pepper
1 bunch green onions
1 tsp. liquid smoke (optional)
1 tsp. hot pepper sauce

Heat oil in large Dutch oven over medium heat. Add onion, green pepper, parsley and garlic and sauté about 10 minutes . Add salami (or sausage), peas, and broth. Bring to boil.

Add rice and return to boil. Cover tightly and simmer for 45 minutes. DO NOT LIFT LID.

Season with salt, pepper, hot sauce to taste. Add green onions. let stand 10 minutes before serving.

Poster's Notes: This is a kosher version of a traditional southern dish served on secular New Year's. The black-eyed peas are supposed to bring good luck. This is a great dish to serve a crowd. It can be made pareve by substituting chicken flavored pareve broth for the chicken stock and Italian sausages from Boca Burgers which are soy based.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A