Creole Black-Eyes and Rice for the Crock Pot

Submitted 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!"

 

• Ready In: 6hrs 30mins
• Ingredients: 20
• Serves: 12

ingredients

• 1 (16 ounce) package dried black-eyed peas
• 1⁄2 lb lean ham, pieces or 1 meaty ham bone
• 3 cups water
• 1 medium onion, chopped
• 6 -8 green onions, chopped
• 1 cup chopped fresh parsley
• 1 medium green bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 - 1 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon cajun seasoning
• 1⁄4 teaspoon hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1 lb smoked sausage, sliced (andouille is best)
• hot cooked rice
• green onion, fans (to garnish) (optional)

directions

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.

Reviews

[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.

 

[Charlotte J]

Made as written using the lean ham. I heat was just perfect for me, my husband well, black pepper is too hot for him. This was very easy to make. I was so excited to garnish this with the green onion fan, then I forgot all about that last step. Makes me sad :( Made for team Soup-A-Stars during ZWT9 2013

 

[nevermind]

i'm not a big fan of legumes and am especially wary of black-eyed peas, but this was soooo good. i think it may be sacrilege here in new orleans, but i'll never make red beans and rice again!

 

[TexasChef Judi Cole]

I didn't use my crockpot but used the stovetop. This is one of the very best Creole recipes ever! I didn't use the ham coz we don't like ham in dried beans, etc..The taste of ham is overwhelming in dried peas or beans (to me). So, I used hickory smoked slab bacon grease..maybe one-third cup..yeah, I know --not healthy but I always put in dried beans or peas coz it imparts a great flavor and makes the 'soup' thicker. I didn't use the green onions coz I used about 1 1/3 pounds of spicy smoked green onion sausage from a local meat market. The remainder of the sausage was HOT from the same meat market. I omitted the Cajun seasoning and the hot pepper sauce coz of the heat from the sausages but I did use some of the cayenne. I didn't use as much oregano or thyme. I used 1/4 tsp. dried whole oregano and 1/4 tsp. dried thyme. I covered the soaked, rinsed and drained peas with water-- about two inches above the peas- in a heavy stainless steel pot and added the bacon grease. When the water came to the boil, I added all the other ingredients, including the sausages and cooked about forty minutes on low. Then I added a SMOKED pork neck bone and cooked about one additional hour on low. If you use the neckbone, it MUST be a smoked neck bone and only add it at the last hour or you will have bone splinters in the pot. This was really spicy! We loved it. If only I had made some hot water cornbread to accompany these peas..Well, there's always tomorrow! Thanks, PaulaG, for an outstanding recipe. TexasChef Judi Coleman

 

[little_wing]

This was a great meal...threw it in the crock pot and had a nice meal 6 hrs later! I made as written using a ham bone...I think next time I will omit the ham bone or use a much smaller one as I think the ham flavor sort of "took over" and muddied the taste a bit. My BF and mother loved that about the flavor though so it's just a personal preference,I suppose. Thanks for sharing. Made for ZWT3.