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Ingredients
- 1 (16 oz.) pkg. black-eyed peas
- 1 or 2 lb. sausage
- 1/2 to 3/4 c. diced celery
- 1 or 2 onions, diced
- 1 c. rice
Method
- Cook peas in water; season to taste.
- Cook sausage and drain grease.
- Add sausage to peas and cook.
- Saut celery and onions in butter just until onions are clear.
- Add to peas and sausage.
- Add rice in the last hour of cooking soup.
- Season with salt, pepper and garlic salt to taste.