RECIPE #66: Black Eye Pea Gumbo & Cornbread

I'll be making this tonight for dinner to keep up with our tradition. http://kimbersgreatscott.blogspot.com/2011/01/where-does-tradition-of-eating-black.html

Black Eyed Pea Gumbo

serves 8

1 T oil

1 med diced onion

1 med diced green bell pepper

2 C chicken OR vegetable broth

1 C brown OR white rice

4 (15 oz) cans black eyed peas, undrained

1 (10 oz) can Rotel

1 (14.5 oz) can diced tomatoes

2 minced cloves garlic

Heat oil in large saucepan over medium heat. Cook onion & pepper until tender. Pour in broth and mix in rest of ingredients. Bring to boil, reduce heat to low and simmer 45 minutes or until rice is tender. Add water if too thick.

Southern Cornbread
serves 8

1 C cornmeal
1/3 C flour
1/4 C sugar
2 t baking powder
1/2 t salt
2 T oil
1 egg
1 C milk

Mix all dry ingredients together then add in all wet ingredients. Stir until just mixed. Pour into greased pan. Cook for 20 minutes in 400 degree preheated oven.

TIP: If you're against making it from scratch (laughing), try using Marie Callender's "Just Add Water" cornbread mix.