Black Eyed Pea Jambalaya

Posted on | January 1, 2008 |

Being from the South, I grew up eating black-eyed peas, cornbread, and collard greens courtesy of my own Granny Clampett - my Grandmother. Supposedly, these things brought you good luck and fortune all through the year.While I don’t eat the collard greens (soaking in bacon grease) anymore, I did get this really good recipe for Black-Eyed Pea Jambalaya from our good friends Chip and Pat though for some reason in the move, I can’t find it to add it here! I add finely chopped fresh spinach (to represent the green) and bake up a mean cornbread courtesy of Jiffy mix. :)But last night, I really went all out: I added chopped chicken, turkey and chicken andouille sausage, a little bit of carrots, and beef lil’ smokies to Zatarain’s Jambalaya mix. Yep, straight out of the box! And it was delicious.So make it from scratch (see below), add stuff to a box mix (try Zatarain’s), or try yet another recipe from Emeril (courtesy of the Food Network). You might like this Southern tradition whether it brings you good luck or not! Do you have a good black-eyed pea recipe? Add it below in the comments section! section.

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