Black Eyed Pea Loaf With Creole Sauce

Recipe by James Craig
READY IN: 2hrs 10mins




  • Black Eyed Pea Loaf:
  • Cook peas with ham, Tabasco, and water.
  • Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
  • Drain, reserve 1 cup liquid.
  • Combine peas, 1 cup liquid and remaining ingredients.
  • Stir well until well blended.
  • Spoon mixture into a greased 9x5x3-inch loaf pan.
  • Bake at 350° for 45 minutes or until firm.
  • Cool in pan 10 minutes.
  • Serve with Creole Sauce.
  • Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
  • Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
  • Dissolve cornstarch in water, stirring until well blended.
  • Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
  • Yield 2 cups.