Recipe: New Year's Jambalaya

New Year's Jambalaya
Source: New Orleans By The Bowl by John DeMers with Andrew Jaeger (2003 Ten Speed Press), a fabulous collection of authentic New Orleans recipes

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.