1/2 cup yellow onion, chopped
1 stock celery, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 clove garlic, chopped
2 links andouille chicken sausage, cubed**
1 can black-eyed peas, drained and rinced
1 can diced tomatoes
Cayenne pepper (if you like it spicy)
Sautee the olive oil (just enough to cover the pan lightly) onions, garlic, green and red peppers over a medium heat. Add the chicken sausage, mix it up well and put a lid on while it cooks over a medium heat for approximately 10 minutes (or til those meats start getting juicy). Throw in the diced tomatoes, celery, and black eyed peas- mix well again. Put the lid back on, turn the heat down to a simmer-- but not too low because you want those black eyed peas to cook up right. Use a "3" or "4" if you have a 1-10 heat dial on your stove.
While that's cooking, you're going to make this cornbread from scratch! It's jalapeno honey cornbread. I got this recipe from Cooking Light sometime ago, although it's slightly adapted not to be so sweet. Add more honey if you feel.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup honey
2 jalapeno peppers, seeded and minced
1 large egg
Preheat oven to 425°. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, honey, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for approximately 15 minutes.
Turn off the oven and stove, and ENJOY! It's a little taste of Southeast Texas in New York City. Yee haw!