Cabbage & Black-Eyed Pea Jambalaya

Every New Year’s Day, our family has ham, cabbage and black-eyed peas for luck. It’s a Southern thing. However, it does get a tad monotonous doing it the same way over and over again.   This year I decided I wanted something different.  I went to Eat Your Books, which is a community for Cookbook lovers and a place where I have all my cookbooks catalogued.   They have indexed many of the books that I have, so all I have to do is go into recipes and do a search for black-eyed peas and all recipes for black-eyed peas that are in my cookbooks will be listed.  I also did a search for cabbage.  That is where I found a recipe in my Paul Prudhomme Family Cookbook for Ground Beef, Andouille Smoke Sausage and Cabbage Jambalaya.   I knew with just a little tweaking, I could turn it into a great New Year’s Day dish that would completely cover our family’s requirement for luck.

ny food

Cabbage and Black-Eyed Pea Jambalaya

Adapted from Paul Prudhomme’s Family Cookbook. page 236-237
Ground Beef, Andouille Smoked Sausage and Cabbage Jambalaya

1 tablespoon butter
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped white onions
Dorot Crushed Garlic
1 link of sausage, chopped into cubes. (Deer, Andouille, Polish)
2 cups cubed smoked ham
1 can Ro-tel Tomatoes
1 8 ounce can of tomato sauce
1 4 ounce can of green chiles
1 cup vegetable stock
2 cans black-eyed peas, rinsed and drained
1 head of cabbage, chopped
1 teaspoon salt
1 teaspoon coarse black pepper
1 teaspoon Slap Ya Mama’s Hot Cajun Seasoning
4 cups cooked white rice (my preference is long grain)
1/2 cup of chopped parsley

1. Melt butter in large dutch oven.
2. Saute green pepper, celery and onion, until tender. Do not brown.
3. Add Dorot Garlic and chopped sausage, cook 3 minutes, stirring frequently.
4. Add chopped ham and cook another minute.
5. Add Ro-tel, tomato sauce, green chile. vegetable stock and black-eyed peas. Stir to combine well.
6. Add chopped cabbage. Turn heat on low and cover with a lid. Cook for 20 minutes, stirring frequently.
7. Add salt, black pepper and Slap Ya Mama. Stir well and continue to cook for 10 more minutes.
8. Put cooked rice in a very large bowl. Add about 2 cups of the cabbage/meat mixture. Stir well. Repeat until all the cabbage/meat mixture has been combined with rice.
9. Place in serving bowls and garnish with chopped parsley

This makes a lot! You can probably get 8-10 servings out of it.


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