CHUCK TAGGERT'S BLACK-EYED PEAS
Always a favorite of Creoles and Cajuns as well as Southerners in general, the naturally smoky flavor of this pea blends well with a wide range of Louisiana smoked meats and sausages.
1 pound black-eyed peas
10-12 cups water
2 tablespoons oil
1 large onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, finely minced
2 teaspoons Creole seasoning
Salt and freshly ground black pepper to taste.
1 pound smoked sausage, hot sausage, andouille, bacon, ham, or other smoked pork.
1/2 cup chopped parsley
2 bay leaves
Ham bone or ham hock for seasoning
Heat the oil in a large pot, and add the onions, bell pepper and jalapeno; sauté until tender, about 5 minutes. Add the water, hambone, peas, and seasonings and bring to a boil. In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add them to the beans.
Reduce to a simmer and cook one hour (adding the parsley about 50 minutes in), until the beans are creamy and tender. Add additional water if necessary. Check seasonings.
May be served over rice as a main course, as a side dish, or thinned with ham stock and served as a soup.
Yield: About 8 servings.
A Chuck Taggert recipe from The Gumbo Pages
Always a favorite of Creoles and Cajuns as well as Southerners in general, the naturally smoky flavor of this pea blends well with a wide range of Louisiana smoked meats and sausages.
1 pound black-eyed peas
10-12 cups water
2 tablespoons oil
1 large onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, finely minced
2 teaspoons Creole seasoning
Salt and freshly ground black pepper to taste.
1 pound smoked sausage, hot sausage, andouille, bacon, ham, or other smoked pork.
1/2 cup chopped parsley
2 bay leaves
Ham bone or ham hock for seasoning
Heat the oil in a large pot, and add the onions, bell pepper and jalapeno; sauté until tender, about 5 minutes. Add the water, hambone, peas, and seasonings and bring to a boil. In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add them to the beans.
Reduce to a simmer and cook one hour (adding the parsley about 50 minutes in), until the beans are creamy and tender. Add additional water if necessary. Check seasonings.
May be served over rice as a main course, as a side dish, or thinned with ham stock and served as a soup.
Yield: About 8 servings.
A Chuck Taggert recipe from The Gumbo Pages