Black-Eyed Pea Jambalaya - cooking recipe

Ingredients

1 can black-eyed peas
1 lb. ground meat
1 c. ham, cubed
1 medium minced onion
1/2 c. minced bell pepper
1/2 Tbsp. steak sauce and Worcestershire sauce
2 1/2 c. water
2 c. rice

Preparation

In large skillet, saute onion and green pepper in shortening until onion is transparent.
Add meat and ham; simmer.
When meat is cooked medium, add rice and simmer until rice begins to fry, then add water from black-eyed peas and water to equal 2 1/2 cups liquid.
Add to meat at intervals and season, stirring occasionally, until rice is tender, about 40 minutes.
Just before removing from fire, add black-eyed peas; spoon it around in the rice and meat.
You may add onion tops and parsley that have been cut up.