New Year's Jambalaya

Note from Cheri: The recipe and text below are reprinted with permission from New Orleans By The Bowl by John DeMers with Andrew Jaeger (2003 Ten Speed Press), a fabulous collection of authentic New Orleans recipes for Gumbos, Jambalayas, Soups, Stews and more. Click here to learn more about this book and for more sample recipes. Click here for the FabulousFoods.com New Years channel with recipes, party plans, ethnic food traditions and much, much more.

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.

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

Serves 6-8 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.