Vernon Roger Black-Eyed Pea Jambalaya

Ragin Cajun

1 lb Andouille

¼ lb tasso

2 medium onions (chopped)

1 stalk celery (chopped)

2 pods fresh garlic (minced)

2 tablespoons butter

2 15 oz can black eyed peas

1 jalapeno pepper (chopped)

1 teaspoon cayenne pepper

½ teaspoon salt

1 teaspoon white pepper

½ teaspoon black pepper

1 can rotel tomatoes

4 cups cooked rice

3 bay leaves

Note: Ingredients may have been altered from the original.

Directions at copymethat.com

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