Cajun Black Eyed Peas are going to be a favorite on your dinner table combining black-eyed peas, collard greens, andouille or smoked sausage. onions, peppers, red bell peppers, celery, carrots, jalapeño peppers, tomatoes with chilies, hot sauce and creole seasoning for a Cajun flavored tradition of the South.
By now most of you have my cooking habits on lockdown; you know that I just might bust a little Southern or Creole/Cajun recipe out on my blog in a moments notice without fail. If you have just landed on my page let me share with you this Florida girl specializes in a few methods of cooking Italian, Spanish, Southern, Creole/Cajun and Fusion recipes. ..How did that happen? Well, folks, I am lucky enough to have family recipes handed down to me… Crazy right? Yeah, but in my mind totally awesome.
I love our families traditions and often highlight our family recipes on my blog in either traditional form or fusion. Being blessed with Southern family traditional recipes I often want to share them with you all in hopes they will see another day… I hope you will enjoy my Cajun Black Eyed Peas as much as I have over the years and share amongst your loved ones.
Cajun Black Eyed Peas
- 1 pound dried black-eyed peas, sorted and soaked overnight
- 4 cups of chopped collard greens
- 5 cups of chicken broth
- 5 cups of water
- 2 pound of andouille or smoked sausage, sliced
- 2 tablespoons of oil or bacon grease divided x 2
- 1 large onion, chopped
- 1 red bell pepper diced
- 2 ribs of celery diced
- 2 carrots diced
- 3 jalapeño peppers, finely minced
- 1 can of diced tomatoes with chilies
- 2 tablespoons of hot sauce
- 3 teaspoons Creole seasoning
- 1/2 cup chopped parsley
- 2 bay leaves
- a few sprigs of Thyme tied into a bouquet
- kosher salt, to taste
- freshly ground black pepper. to taste
- Wash, sort and soak the black-eyed peas overnight in water with a tight-fitting lid.
- Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 inch thick slices.
- In a large stock pot add 1 pound of sorted, soaked overnight black-eyed peas, 4 cups of chopped collard greens, 5 cups of chicken broth, 5 cups of water, 2 pounds sliced andouille sliced sausage, 1 tablespoon of bacon grease or oil, place burner on medium heat and bring to a simmer.
- Meanwhile, in a large cast iron skillet heat 1 tablespoon of bacon grease or oil on medium heat, add chopped onion, diced red bell pepper, diced celery, diced carrots and minced jalapeno peppers, sauté till softened about 4 minutes.
- Add sautéed vegetables and 1 can of diced tomatoes with chilies, 2 tablespoons of hot sauce to stock pot simmering on the stove-top along with 3 teaspoons of creole seasoning, 1/2 cup of chopped parsley, 2 bay leaves, sprigs of thyme tied into a bouquet, kosher salt and ground pepper to your taste- simmer 1 hour and 20 minutes or till beans are soft.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.