My Hoppin' John Jambalaya

[Jerod Broussard]

2 rice cups rice (approx. 2/3-3/4 actual Cups per "rice cup")
1 Onion, cut up
1 Bell Pepper, same as onion
1 can Beef Broth
1 can Black Eye Peas
1 can Field Peas
1-2 pounds favorite sausage, browned and sliced
**1 stick of butter, not using any today, in the midst of a 40 day restricted diet

SEASON TO TASTE WHEN DONE, SOME SAUSAGES WILL INFUSE PLENTY FLAVOR(S)

1 Rice Cooker, this one is 10 Cups and is just enough when using 2 actual Cups of rice and 2 pounds of sausage

I put the rice in first, then onion and bell pepper, sliced sausage next, then other remaining ingredients.

My parents do not use the Field Peas. When using Field Peas you need to add about 1/4 can (Field Pea can) of water, if using 2 Cups of rice (and not just 2 "rice cups") up that water to about 1/2.

[Jerod Broussard]

Approx. 45 minute cook time. Stir and serve.

[CapersQ]

Those "Field Peas" look like canned red beans to me!
Never heard the term field peas before.

[Jon Solberg]

Dude I'm on this like s rat in a Cheeto. Going to try it this week.

Thanks !

That's the deal with "rice cups"

[Jerod Broussard]

I'll post a picture below.

[Jon Solberg]

This could explain why my rice cooker foams out the top. Been doing it wrong all these years.

[MBMorgan]

Actually Jon Solberg your foaming problem can be caused by not rinsing the rice (several times with water) before cooking ... resulting in too much free starch in the cooking water.

[Jerod Broussard]

Rice cup on left. Technically they claim it is 3/4 of a Cup but I find it nearer to 2/3. They come with the rice cooker.

[Jerod Broussard]

Explanation

[Huskee]

My wife would love that! Would it work with chorizo?

[Jerod Broussard]

Heck yeah, I've used leftover smoked spare ribs. The best is when you can get a smoked sausage that is almost too hot to eat alone. It spices up things perfectly. With my smoked sausage I typically have to top it off with some Tony's.

[Huskee]

Excellent. This is a great time of year to do these types of meals.

[Jon Solberg]

Tuesday this is going down. Love jumbalaya.

[Huskee]

Tuesday this is going down. Love jumbalua.

Jon's Jumbalua...lol

[Jon Solberg]

As you get old your phone gets hard to see. : )

[LA Pork Butt]

Jerod Broussard that is my New Year's Day go to. I use black eyed peas and andouille, and I don't use the field peas.

[jharner]

Jerod that looks good. I have never cooked jambalaya with beans. I always cook an adjusted recipe from my Paul Prudhomme's ( My he rest in peace ) cook book Louisiana Kitchen. I will have to try it.

[Jerod Broussard]

May parents do a crawfish jambalaya with just a little bit of onion and maybe celery pretty much the same way.

[Mosca]

I think you could add a celery stalk and it would be pretty good.

I make mine very much the same way, but I use all blackeyed peas and no field peas, and I use a ham bone.

[Jon Solberg]

Holy Trinity In Cajun terms if cookin right ?

[LA Pork Butt]

I grew up in New Orleans and my take is this. The Creole trinity consists of onion, garlic and bell pepper with the pepper of choice being black. The Cajun trinity consists of onion, garlic and celery with the pepper of choice being cayenne. Sometimes both cuisines use all four ingredients and both peppers.

[Mosca]

All four and both peppers? That sounds like the Amazing Ribs Pitmaster Trinity!

[LA Pork Butt]

Mosca In some recipes they will use onion, garlic, bell pepper and celery, but by and large Creole cooking omits the celery and Cajun the bell pepper. Some times they will use both black and red pepper, but Creole cooking favors black pepper and Cajun cooking favors cayenne.