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New Years Jambalaya

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By John DeMers

Posted July 23rd, 2007

This article is reprinted with permission from New Orleans by the Bowl: Gumbos, Jambalayas, Soups and Stews, by John Demers, (2003, Ten Speed Press)

New Orleans by the Bowl: Gumbos, Jambalayas, Soups and Stews

Servings:	8
Author Notes:	Black-eyed peas are traditionally eaten for good luck at New Years in the south. This recipe is a tasty buffet addition that fulfills this culinary requirement. What makes for a happy and prosperous new year? Black-eyed peas of course. If you need a fix of jambalaya and a fix of good luck as the old year counts down to midnight, do we ever have the recipe for you.
Ingredients:	1 1/2 pounds Andouille or other smoked sausage 1/4 cup vegetable oil 1 large chopped onion 1 medium green bell pepper, chopped 3 stalks celery, chopped 2 cloves garlic, minced 2 tablespoons Creole seasoning 2 cups chicken stock 2 tablespoons minced pimiento 1 cup uncooked long grain white rice 1 1/2 cups cooked black eyed peas 1/4 cup chopped green onion, both white and green parts for garnish
Instructions:	Brown the sausage in the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, celery, garlic and Creole seasoning. Cook, stirring, until the vegetables are softened, about 10 minutes. Add the stock, pimiento, rice and black-eyed peas, bringing the mixture to a boil. Lower the heat, cover the pot, and cook until the rice is tender and all the liquid is absorbed, 20 - 25 minutes. Serve in bowls garnished with green onions.