Description
A flavorful and hearty dish of Spicy Creole Black-Eyed Peas cooked with smoked meat, Creole seasoning, and a touch of tomato and green chilies, simmered to tender perfection in a rich broth.
Ingredients
Scale
Main Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed
- 2 tablespoons olive oil
- 1 medium sweet onion, finely diced
- 2 cloves garlic, minced
- 5 cups chicken broth
- 1 cup Tony Chachere’s Bloody Mary Mix (optional)
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 tablespoon Tony Chachere’s Original Creole Seasoning
- 1 pound smoked pork or turkey (ham hock, ham bone, turkey leg, turkey wing, etc.)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the finely diced onion and cook, stirring frequently, until it becomes translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add the Liquids and Seasonings: Pour in the chicken broth and Tony Chachere’s Bloody Mary Mix (if using). Add the sorted and rinsed black-eyed peas, undrained can of diced tomatoes and green chilies, Creole seasoning, and the smoked meat to the pot. Stir all ingredients to combine thoroughly.
- Simmer the Peas: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with the lid and let it cook for about 1 to 1 1/2 hours, stirring occasionally. Cook until the black-eyed peas are tender. Add additional broth if the mixture becomes too thick or the peas need more liquid to cook fully.
- Finish and Serve: If desired, remove the smoked meat from the pot, shred or chop it, and return it to the peas. Taste and adjust seasoning by adding more Creole seasoning if desired. Allow the dish to rest for about 10 minutes before serving to let the flavors meld.
Notes
- Soaking black-eyed peas overnight can reduce cooking time and improve texture.
- Tony Chachere’s Bloody Mary Mix is optional but adds a unique spicy and savory flavor.
- You can use any smoked meat like ham hock, ham bone, or turkey parts to add depth to the dish.
- Adjust seasoning and spiciness according to personal preference.
- Leftovers taste even better after a day as the flavors continue to develop.
