As I was looking for a recipe to feature today, I stumbled across one that Smeehle posted for her family's black eyed peas. I'm a sucker for good old fashioned Southern cooking (OK I'm a sucker for good old fashioned cooking period!) and thought you should all check out her post. In Alabama they eat these on New Year's Day for good luck and prosperity in the year to come. Hopefully we aren't too late and if we make them today, they'll still bring good things in the year to come. Also, since it's based on family traditions, it sounds like this recipe is perfect for the mouth-watering memories group!
Recipe submitted by: Smeehle
I grew up in Alabama, where we ate black-eyed peas on New Year's Day for good luck & prosperity in the coming year. My favorite way to eat them is in Hoppin' John. Most people just make it like beans and rice, with salt pork or a ham bone, rice, salt & pepper. I make it Cajun style, like my dad's family in New Orleans:
Crock Pot Cajun-style Hoppin' John
1 lb Andoule or hot Italian sausage
1 can chicken broth
1 onion, chopped
5 cloves of garlic, minced
1 red or green bell pepper, chopped
3 ribs celery, chopped
2 cans chopped tomatoes
1 can black-eyed peas
Tony Chachere's Cajun Seasoning (or other Cajun seasoning)
Tobasco or other hot sauce
Brown sausage whole over medium-high heat in a heavy skillet that has been lightly coated with vegetable oil. Add broth, onion and garlic to the skillet and cover. Reduce heat to medium and cook until sausage is cooked through and the vegetables are soft, about 10 minutes. Remove the sausage from the pan and transfer to a cutting board. Put broth and vegetables from the skillet in a large crock pot. Cut sausage into 1/4-inch pieces. Add sausage, tomatoes, bell pepper, celery, black-eyed peas to the crock pot. Measure 1 can of rice (using a tomato can) and add it to the pot. Measure 1 can of water and add it to the pot. Season with Cajun seasoning and tobasco to taste. Cook on high for at least 2 hours (or turn the crock pot on low and leave it all day).
Traditionally served with mustard greens, but a salad of dark, leafy greens will do just fine!