Dodie’s baby brother, Raymond Bailey, Jr. was the first child born on New Year’s Day, 1960 in Hilo, Hawaii.
“He always thought he was born in a volcano,” laughs Dodie. “The fireworks celebrating the new year were in honor of his birthday he believed.”
Actually, we honor ‘Baby Ray’ with this special take on the traditional dish for good luck and prosperity.”
“The black-eyed pea portion is awesome if made ahead and reheated while the rice is cooking the day it’s served. We grow our own rosemary and this freshness complemented the dish.”
Cook time: 20 Min
Prep time: 15 Min
Serves: 4 – 6
1 can(s) black-eye peas
1/2 lb sausage
1/2 c green pepper, chopped
1/4 c onion, chopped
1 clove garlic, finely chopped
14 1/2 oz stewed tomatoes
1 pkg Mahatma yellow rice
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp rosemary
Tabasco to taste (or substitute a bit of chili powder. Jack likes Chalula Chipotle Sauce).
1. Cook sausage in a large frying pan, crumbling as it cooks. Drain fat from pan. Add green pepper & onion. Cook 5 minutes, stirring vegetables into sausage. Add garlic & cook 1 minute. Add tomatoes and seasonings. Stir well. Pour black-eye peas with liquid into pan. Cover & simmer while rice cooks.
2. Prepare rice according to package directions.
3. Spoon rice into bowls and top with black-eye pea mixture. Mix and eat.