{"id":4448,"date":"2018-01-22T10:24:35","date_gmt":"2018-01-22T15:24:35","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=4448"},"modified":"2018-01-22T10:24:35","modified_gmt":"2018-01-22T15:24:35","slug":"blackeyed-pea-jambalaya","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/blackeyed-pea-jambalaya\/","title":{"rendered":"Black-Eyed Pea Jambalaya"},"content":{"rendered":"

From the kitchen of Martha Boudreaux<\/h2>\n

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\"Martha<\/a>

Martha Boudreaux walking with Ben down the steps at Wanda’s backyard wedding.<\/p><\/div>\n

This recipe is as close to my mom\u2019s that I can approximate, both Monique and I agreed that with a few subtle changes this base recipe would be the same one-pot meal that came out of Martha Boudreaux\u2019s kitchen in Algiers, in the New Orleans Westbank. Similar to the Southern favorite Hoppin\u2019 John, with the addition of the black-eye peas, this jambalaya version is packed full of flavor with a rice dressing or dirty rice quality that makes us come back for seconds, or thirds! The fresh parsley and green onions added at the end lend a freshness to the dish, setting it apart from a general jambalaya recipe.<\/p>\n

In memory of my mother and her recent passing, Martha Boudreaux\u2019s kitchen legacy lives on with this dish prepared in our kitchen, and yours too, as I share with you our rendition of this classic recipe.<\/p>\n

While downsizing and sorting through boxes I found the photo (above) of my mom Martha Boudreaux, and our son Ben which was taken during my sister Wanda’s wedding which took place in her backyard on Farragut Street in Algiers many years ago.<\/p>\n

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Black-Eyed Pea Jambalaya<\/div>\n
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Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: Cajun<\/span><\/div>\n
Author: Cajun Chef Ryan<\/span><\/div>\n
Prep time:
Cook time: