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For good luck and prosperity in the upcoming year, my Southern friends traditionally eat blackeye peas on New Year's Day. More like a jambalaya than a gumbo, this very easy recipe from Bush's can be tweaked and adapted to suit your needs. If you're a vegetarian, substitute with vegetable broth and if you want a heartier more stick to your ribs kind of meal, add sliced, cooked kielbasa and raw shrimp during the last 10-15 minutes of cooking time. Ramp up the heat and flavor by adding your favorite spices. In my 12 inch dutch oven I sauteed the vegetables with a full mound of 24-26 coals underneath my dutch oven. Once the onions were translucent I moved the coals to a ring of 12 around the base of the oven with 26 briquettes on the lid. It took a good 45 minutes for the rice to cook and absorb some of the liquid. So ring in the New Year with a big bowl of lucky blackeye peas and I hope all your dreams come true in 2015!
Blackeye Pea Gumbo
1 Tblsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cloves garlic, finely chopped
1 cup rice
2 cups chicken stock
4 15 oz cans blackeye peas with liquid
1 10 oz can diced tomatoes and green chiles, undrained
1 14.5 oz can diced tomatoes, undrained
1 Tblsp Cajun spice
Freshly ground black pepper to taste
Lightly oil or spray 12 inch or larger dutch oven.
Saute olive oil, onion, pepper, garlic and celery over a full compliment of coals until softened.
Move bottom coals to a ring around the base of dutch oven.
Add remaining ingredients, stir until well combined.
Cover dutch oven with as many coals as needed to bring gumbo to a strong bubble.
Simmer for 45-50 minutes, stirring halfway, or until rice is tender.
Makes 8 servings.
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| Saute onions, pepper, celery and garlic over high heat until softened    forget the cornbread |
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