Creole Black-Eyes and Rice for the Crock Pot

READY IN: 6hrs 30mins
Recipe by PaulaG

I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!

Top Review by DailyInspiration

This recipe is a definite winner at my house. Being from the South -- blackeyed peas are a staple in my pantry. Loved the seasonings, but reduced the cayenne a bit because I used smokehouse jalapeno sausage. The only other change I made was to saute my onions, bell peppers, etc. before adding them. This recipe will be a regular at my house. I couldn't wait for dinner so I had a cup of them for lunch today. Made for ZWT9 - Cajun/Creole, July, 2013.

Ingredients Nutrition


  1. Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
  2. Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
  3. Serve over cooked rice and garnished with green onion fans.

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