Recipe: Spicy Creole Black-Eyed Peas
Amp up the flavor with smoked pork, diced tomatoes with green chilies, Creole seasoning and Bloody Mary mix. (Stacey Little / Southern Bite)
These aren’t your average black-eyed peas, folks. I amp up the flavor with smoked pork, some diced tomatoes with green chilies and a double dose of Tony Chachere’s by way of its Original Creole Seasoning and its Bloody Mary mix.
Add more broth if needed. If desired, remove the meat, shred and return to the pot. Add more Creole seasoning to taste. Allow to rest about 10 minutes before serving. (Stacey Little / Southern Bite)
Spicy Creole Black-Eyed Peas
Prep time: 10 minutes
Cook time: 1 hour and 20 minutes
Serves: 8
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed (see blog post about soaking)
- 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 – see note)
- 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
- In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent – about 5 minutes. Add the garlic and cook until fragrant – about 1 minute.
- Add the broth, Bloody Mary mix, peas, undrained tomatoes, Creole seasoning and smoked meat. Stir to combine. Bring to a boil, then reduce to a simmer, cover and cook, stirring occasionally, for about one to 1-1/2 hours or until the peas are tender. Add more broth if needed. If desired, remove the meat, shred and return to the pot. Add more Creole seasoning to taste. Allow to rest about 10 minutes before serving.
Notes
If not using Bloody Mary mix, use 1 additional cup of broth.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”
