PEA PO RECIPES

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DEEP SOUTH DISH: BLACK-EYED PEA JAMBALAYA - DEEP SOUTH ...



Deep South Dish: Black-eyed Pea Jambalaya - Deep South ... image

Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.

Provided by Deep South Dish

Number Of Ingredients 18

6 slices bacon
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1 teaspoon minced garlic
1-1/2 cups diced, smoked ham
1/2-pound andouille or other smoked sausage, sliced
3 cups chicken stock/broth (Kitchen Basics recommended)
2 (15 ounce) cans black-eyed peas, undrained
2 cups uncooked, long grain rice
1/4 cup sliced pickled jalapeno, chopped, optional
1/4 cup sliced green onion
1-1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning (Slap Ya Mama recommended) or to taste, optional
1 medium bay leaf
Chow Chow for garnish, optional
Hot sauce, for the table

Steps:

  • Using kitchen shears, cut the bacon into the bottom of a cast iron Dutch oven and sauté until slightly browned.
  • Add the onion, bell pepper and celery; sauté for about 5 minutes until soft.
  • Add the garlic and cook another minute.
  • Add the ham and sausage and cook another 3 minutes.
  • Add the stock/broth and black-eyed peas; bring to a boil.
  • Stir in the rice, jalapenos and green onion. Season with salt, pepper, and Cajun seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes.
  • Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
  • Serve with Chow Chow and pass hot sauce at the table, if desired.

DEEP-FRIED RECIPES | BBC GOOD FOOD



Deep-fried recipes | BBC Good Food image

Master the art of deep-frying and serve a range of crispy delights at a buffet. Choose from battered chicken, chips, croquettes, sweet doughnuts and churros.

Provided by Good Food team

Number Of Ingredients 1

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I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.
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Total Time 40 minutes
Calories 906.6 per serving
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