Black-Eyed Pea Jambalaya - cooking recipe

Ingredients

1 lb. ground beef
1/2 lb. hot Jimmy Dean sausage
2 Tbsp. butter
2 medium onions, chopped
1 stalk celery, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
3 bay leaves
1 can Ro-Tel tomatoes, undrained and chopped
2 (15 oz.) cans black-eyed peas, drained
1 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. white pepper
1 c. rice, cooked
1/2 tsp. black pepper

Preparation

Melt butter in skillet; brown meat.
Stir in bay leaves, onions, celery, garlic, tomatoes, jalapeno and bell peppers. Saute for 10 minutes.
Add salt, peppers and black-eyed peas; simmer for 30 minutes.
Finally, add cooked rice; simmer for 20 minutes.
Pour into casserole.
May be kept several days and reheated.