In Simpsonville, South Carolina, Pauletta Anderson prepares this hearty herb-seasoned combination of sausage, black-eyed peas, tomatoes and green pepper. "Even my sister, who doesn't like black-eyed peas, can't get enough of this delicious dish," she writes.
We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.—Jackie Turnage, New Iberia, Louisiana
The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.
Corene Thorsen, from Oconomowoc, Wisconsin, adds crab to the creamy and comforting sauce she pours over spuds. "The mild sauce allows the delicate flavor of the crab to shine through," she declares. "This combination tastes great of leftover pasta, too."