5 from 4 votes
Cajun Black Eyed Peas
Cajun Black-eyed Peas
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.
Servings: 8
Author: Heidy L. Hall
Ingredients
  • 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
Instructions
  1. Wash, sort and soak the black-eyed peas overnight in water with a tight-fitting lid.
  2. 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.
  3. 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.
  4. 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.
  5. 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