1/2 c. leftover roast, pork chops, or sausage, chopped
1/2 - 1 c. gravy
1/2 chopped onion
1/2 chopped bell pepper
1 sm. pod garlic, chopped
2-3 c. cooked rice, cold or hot
1/2 - 1 c. black-eyed peas, cooked

Optional.

Simmer meat, gravy, and seasonings on low heat, adding water or gravy to keep liquid constant. Add cooked rice, as desired, 1 cup at a time. Salt and pepper to taste. This recipe may be combined according to personal taste. If a drier, less moist jambalaya is desired, add more rice. If a meatier jambalaya is preferred, use less rice.

Black-eyed peas may be added.