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!
- 453.59 g package dried black-eyed peas
- 226.79 g lean ham, pieces or 1 meaty ham bone
- 709.77 ml water
- 1 medium onion, chopped
- 6-8 green onions, chopped
- 236.59 ml chopped fresh parsley
- 1 medium green bell pepper, chopped
- 2-3 garlic cloves, minced
- 4.92-7.39 ml salt
- 2.46 ml cayenne pepper
- 4.92 ml black pepper
- 14.79 ml cajun seasoning
- 1.23 ml hot pepper sauce
- 14.79 ml Worcestershire sauce
- 226.79 g can tomato sauce
- 2.46 ml dried oregano
- 2.46 ml dried thyme
- 453.59 g smoked sausage, sliced (andouille is best)
- hot cooked rice
- green onion, fans (to garnish) (optional)
- 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.
- 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.
- Serve over cooked rice and garnished with green onion fans.