Pork and Sausage Jambalaya With Black-Eyed Peas Recipe

In a heavy 4-quart kettle or Dutch oven, brown the sausage and pork in hot oil. Season with the Cajun seasoning. Add onion, bell pepper, and celery. Cover and cook over medium heat 20 to 30 minutes, or until pork is nearly done. Skim off excess fat. Add water, chicken broth, butter, salt, to taste, and the black pepper and cayenne. Bring mixture to a boil. Add rice and black-eyed peas, stirring to blend. Cover and cook 20 to 30 minutes or until the rice is tender. If you use brown rice, allow 10 to 15 minutes cooking time. Add the parsley and sliced onion tops the last 5 minutes.