Black-Eyed Pea Jambalaya

Recipe Ingredients

4 oz	113g	Tasso sausage - diced small pieces
1/4 lb	113g / 4oz	Chorizo sausage - halved lengthwise,
		And cut into 1/4" pieces
1/4 lb	113g / 4oz	Smoked sausage - halved lengthwise,
		And cut into 1/4" pieces
1 cup	62g / 2.2oz	Chopped yellow onion
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
4		Garlic cloves
4		Bay leaves
5		Fresh thyme sprigs
3 teaspoons	15ml	Finely-chopped parsley
12 cups	2844ml	Chicken stock
1 lb	454g / 16oz	Black-eyed peas
1 tablespoon	15ml	Mincd garlic
1/2 lb	227g / 8oz	Medium shrimp - peeled, deviened,
		And chopped
		Emeril's Essence - see * Note
1/2 lb	227g / 8oz	Long-grain rice
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Emeril's Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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