Blackeye Pea Gumbo

      For good luck and prosperity in the upcoming year, my Southern friends traditionally eat blackeye peas on New Year's Day.  More like a jambalaya than a gumbo, this very easy recipe from Bush's can be tweaked and adapted to suit your needs.  If you're a vegetarian, substitute with vegetable broth and if you want a heartier more stick to your ribs kind of meal, add sliced, cooked kielbasa and raw shrimp during the last 10-15 minutes of cooking time.  Ramp up the heat and flavor by adding your favorite spices.  In my 12 inch dutch oven I sauteed the vegetables with a full mound of 24-26 coals underneath my dutch oven.  Once the onions were translucent I moved the coals to a ring of 12 around the base of the oven with 26 briquettes on the lid.  It took a good 45 minutes for the rice to cook and absorb some of the liquid.  So ring in the New Year with a big bowl of lucky blackeye peas and I hope all your dreams come true in 2015! 

Blackeye Pea Gumbo
1 Tblsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cloves garlic, finely chopped
1 cup rice
2 cups chicken stock
4 15 oz cans blackeye peas with liquid
1 10 oz can diced tomatoes and green chiles, undrained
1 14.5 oz can diced tomatoes, undrained
1 Tblsp Cajun spice
Freshly ground black pepper to taste    
    
     Lightly oil or spray 12 inch or larger dutch oven.
     Saute olive oil, onion, pepper, garlic and celery over a full compliment of coals until softened.
     Move bottom coals to a ring around the base of dutch oven.
     Add remaining ingredients, stir until well combined.
     Cover dutch oven with as many coals as needed to bring gumbo to a strong bubble.
     Simmer for 45-50 minutes, stirring halfway, or until rice is tender.
     Makes 8 servings.

Saute onions, pepper, celery and garlic over high heat
until softened

Add remaining ingredients, stir until well combined

Simmer for 45 minutes or until rice is tender

A great warming, filling game day dinner and don't
forget the cornbread