Black Eyed Pea and Sausage Jambalaya

1 large onion, minced
1 bell pepper, minced
5 cloves garlic, minced
1 pound ground beef
2 links smoked sausage
2 cups raw rice
1 can mushrooms
1 can black eyed peas
Salt, red and black pepper, to taste
1 tablespoon steak sauce
1 tablespoon Worcestershire
Green onions and parsley, minced
2-1/2 cups liquid. (from mushrooms, peas and water)

Saute onions, bell pepper and garlic in a little oil until onions are clear. Add ground meat and break it up. Add the thinly sliced sausage. Saute until meat loses its red color. Add raw rice and saute to coat the rice, Add seasonings mushrooms and liquid. Bring to a boil and continue cooking, covered, on lowest heat until the rice is tender. Stir occasionally while cooking about 40 minutes. Add black eyed peas, green onions and parsley. Mix. Garnish with parsley.

Serves 12.

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Cajun Country -- New Iberia, Louisiana