BLACK EYED PEA JAMBALAYA!
This a recipe I got about 13 years ago from an old friend in Louisiana who is no longer with us. Vernon Roger (Ro-shay) was a premiere cajun cook in Baton Rouge (no offense Tracy White) during the 80′s and 90′s. He was also an anchorman at WAFB TV. But this recipe is a different twist for your New Years Day menu. Try it – and you will love.
BLACK-EYED PEA JAMBALAYA
Qty Measurement Ingredient
2 Tbsps butter
1 lb andouille, chopped (smoked sausage if can't find andouille)
1/2 lb tasso, chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 can (10 oz) Rotel tomatoes
2 medium onions, chopped
1 stalk celery, chopped
green bell pepper, cored, seeded, and
2 pods garlic, peeled and minced
3 bay leaves
1 jalapeno pepper, seeded and chopped
2 cans (15 oz ea) black-eyed peas
4 cups rice, cooked
In a black cast-iron skillet, melt the butter. Brown the
chopped andouille and tasso. Stir in the dry seasonings,
tomatoes, onions, celery, bell pepper, and garlic. Saute for
10 minutes. Add the bay leaves, jalapeno pepper, and peas.
Simmer for 30 minutes. Add the cooked rice. Simmer for 10
minutes. Remove the bay leaves before serving.