Sunday, September 13, 2015

Black-eyed Pea Gumbo

Eating black-eyed peas on New Year's day is a tradition that brings good luck and prosperity and dates back as far as 500 AD. Now the tradition is more commonly observed in the southern states. I jazzed up this recipe from

1 tbsp olive oil
1 onion, diced
1 bell pepper, diced
3 stalks celery, chopped
8 oz. sausage or ham, diced
1 jalapeno, finely chopped
1 (4 oz.) can diced green chilies
2 cans diced tomatoes, with juice
1 tbsp creole seasoning
1 cup dried black-eyed peas, prepared or 2 cans black-eyed peas, drained and rinsed
2 cups chicken broth
1 cup brown rice, rinsed

(To prepare dried black-eyed peas, soak 1 cup in 4 cups water in saucepan overnight. Heat to boiling and simmer about 1 hour. Remove from heat, drain, and set aside.)

Heat oil in large pot on medium heat, add onion, celery, and bell pepper and saute until tender. Add sausage, jalapeno, green chilies and saute another 3 minutes. Add diced tomatoes, black-eyed peas, chicken broth, rice, and creole seasoning. Bring to a boil, reduce to low and simmer 1 hour. Resist the urge to stir this constantly as the rice takes a long time to cook and needs to settle. Stir every 15 minutes or so just so the rice doesn't stick to the bottom, adding more water as needed.

Makes 8 servings.

1 comment:

  1. This looks divine, and I am in the mood for something warm and hearty!