Spicy Creole Black-Eyed Peas
Servings 8
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed ((see blog post about soaking))
- 2 tablespoons olive oil
- 1 medium sweet onion, finely diced
- 2 cloves garlic, minced
- 5 cups chicken broth
- 1 cup Tony Chachere's Bloody Mary Mix ((optional - see note) )
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 tablespoon Tony Chachere’s Original Creole Seasoning
- 1 pound smoked pork or turkey ((ham hock, ham bone, turkey leg, turkey wing, etc.))
Instructions
- In a large pot or dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.
- Add the broth, Tony Chachere's Bloody Mary Mix, peas, undrained tomatoes, Tony Chachere’s Original Creole Seasoning, and smoked meat. Stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook, sitting occasionally, for about 1 to 1 1/2 hours or until the peas are tender. Add additional broth if needed. If desired, remove the meat, shred, and return to the pot. Add additional Tony Chachere’s Original Creole Seasoning to taste. Allow to rest about 10 minutes before serving.
Notes
If not using Tony Chachere's Bloody Mary Mix, add 1 additional cup of broth.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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