Join SCNA
Thank you for your interest in joining SCNA.
Membership is open to everyone 18 years of age or older.
Click the button below to read more information on membership and start your membership process.
Cajun-Style Black Eyed Peas
Super easy
Cheap
Black Eye'd Peas are a favorite side dish in New Orleans during Festival. This recipe is from my father's restaurant there.
Prep
1d 3h
Cook
2h
Wait
1d 1h
Ingredients
For
6
Serving(s)
Ingredients
| 2 lbs Dried Black-eyed peas |
| 2 lbs Ham hocks |
| 1/2 lb Bacon slices cut into pieces |
| 1/2 lg (Green or Red) Bell pepper (for color) |
| 2 cups Onions |
| 2 tbs Garlic Minced |
| 2 qts Chicken Stock |
| 2 tbs Vinegar (mild) |
| 1/2 tsp Thyme |
| 1 1/2 tbs Cajun Seasoning |
| 1 tbs Tabasco |
| 4 Bay Leaves |
| 6 Black Peppercorns |
| 1 tbs Dry Mustard |
| 1 tsp Sage |
| 3 lbs Ham cut into chunks |
Cajun-Style Black Eyed Peas Directions
- Rinse and soak peas overnight in water to cover.
- With a sharp knife score fat on ham hocks in ¼” deep slices. Place in large heavy stock pot and render fat. Remove ham hocks and reserve.
- Place bacon in pot and cook until crispy, then remove and reserve with ham hocks.
- Add bell pepper, onions and garlic to the pot and sauté until garlic is tender.
- Return the ham hocks and bacon to the pot.
- Drain the peas and discard the water, rinse peas and place in pot.
- Add chicken stock enough to cover.
- Add vinegar, thyme, Cajun Seasoning, Tabasco, bay leaves, peppercorns, dry mustard and sage to the pot.
- Add ham chunks
- Bring to a boil for ten minutes then reduce to low heat.
- Add enough stock or water to make sure the peas are covered during the 1½ to 2 hours cooking time.
- Salt & Pepper to taste
- Serve over rice.
Notes
Submitted by Chef Lee Bordelon
