One Plus One Equals Three

If you're Southern
or even if you only know a teensy weensy little bit about the South
you know that we can't welcome a new year without some black eyed peas.

 And cabbage.
From an intestinal view (and, really, who wants that?), these food traditions seem like a nightmare.  But it's all done with hopes for luck and prosperity during the year to come.


Black eyed peas seem to be overlooked the rest of the year and I think that's a shame.  I like their size--smaller than a lot of the more common legumes.  I like their earthiness.  And I like that they make me think of my brother.


As the youngest in my family, my brother Doodle was always a cutie.  In a rascally way.  When he was very small, my mom placed a bowl of black eyed peas in front of him.  He stared at his dinner.  Wrinkled up his round little face.  And asked, "chocolate chip beans?"

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Let's start the New Year off right:

Black Eyed Peas in Sauce Piquante. 

Piquante (pee kont) means "prickly" in French.
The spices in sauce piquante are prickly on your taste buds.  Sauce piquante is a spicy stew-like dish that can be made with any meat, game, or seafood.

Chicken or Rabbit Sauce Piquante

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My mom and dad are like Jack Sprat and his missus.  Mom likes to keep her food from touching.  Dad mixes his whole plate together.

I took a cue from dad and mixed two dishes:
Black Eyed Peas & Tasso
plus
Tasso Sauce Piquante
*source for tasso: cajungrocer.com

Making this a three-fer...
Make the black eyed peas w/ tasso, serve as is

or
Make the tasso sauce piquante, serve over rice

or
Combine the two.

I promise--no chocolate chips involved.

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Black Eyed Peas in Sauce Piquante
for the black eyed peas:
1 lb dried black eyed peas
1/4 lb tasso, diced
3 green onions, chopped
2 cloves garlic, chopped
1 small onion, chopped
1/2 medium bell pepper, chopped
1 rib celery, chopped
1 bay leaf
1/2 tsp Tony's
1/2 tsp salt, or to taste

Rinse and pick through the black eyed peas.  Soak overnight.  Drain and place in a large pot along with the rest of the ingredients, except for the salt.  Cover with water.  Bring to a boil, then lower to a simmer.  Simmer for 30 minutes.  Add the salt.  Simmer an additional 30 minutes and check for  doneness and seasoning.


for the tasso sauce piquante:
2 TBSP vegetable oil
2 TBSP flour
1 small onion, chopped
1/2 medium bell pepper, chopped
1 rib celery, chopped
1/4 lb tasso, diced
2 cloves garlic, chopped
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
1/2 tsp salt, or to taste
1/4 tsp cayenne, or to taste

Heat oil in a cast iron or stainless steel pot.  When hot, sprinkle in the flour.  Make a roux by cooking and stirring.  When the roux is the color of copper, quickly add the onion, bell pepper, and celery.  Saute untill softened.  Add the tasso and garlic and saute a few more minutes.  Stir in in the diced tomatoes and juices, tomato sauce, salt, and cayenne.  Simmer about 45 minutes.  Serve over rice or combine with the black eyed peas above.

If combining, drain most of the liquid from the black eyed peas.  Gently stir into the sauce piquante.  Simmer together for 15-20 minutes.  Serve with cornbread.


How to make a Cajun roux

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I'm going down to NOLA for the New Year. 
See Ya In the Gumbo Potluck #12 will run until Friday night (Dec. 30th), then resume Sunday, January 8th, 2012.


Yall have a safe one.
Yall have a good one.



Linking up this week with:
Tuesdays at the Table @ All the Small Stuff
Tuesday's Tasty Tidbts @ Permanent Posies
Hearth & Soul @ Mom's Sunday Cafe
Turning the Table Thursday @ Around My Family Table
What's Cooking Thursday @ Feeding Four