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Teresa's Black-Eyed Peas

Source of Recipe

Teresa Johnson


List of Ingredients

1 pound dry black-eyed peas
8 cups water
1 16 oz. can chicken broth
2 tablespoons oil
1 medium onion, chopped
1 green pepper, chopped
2 jalapeno peppers, seeded and finely minced
Ham bone or ham hock
2 teaspoons Tony Chachere's Creole Seasoning
1/4 cup chopped parsley
1 tablespoon basil
2 bay leaves
1 pound andouille sausage, cut into 1/2 inch pieces



Recipe

Heat the oil in the bottom of a heavy kettle. Saute the onion, bell pepper and jalapeno in the hot oil for about five minutes, or until tender. Add the water and chicken broth. Add the ham bone or ham hock, black-eyed peas, and seasonings and bring to a boil. In a seperate skillet, brown the sausage. Drain. Add to peas. Turn heat to low and simmer for about an hour, stirring occasionally, until the peas are tender and mash easily. Remove bay leaves and serve peas with cornbread or hush puppies. Serves 8.

If Creole Seasoning is not available in your grocery store, you can make your own:

Creole Seasoning

2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. ground black pepper
1 tbsp. cayenne peppre
1 tbsp. dried thyme
1 tbsp. dried oregano
2 1/2 tbsp. paprika
1 tbsp. onion powder

Blend all of the ingredients in a bowl. Store in a sealed container for up to 6 months.

Makes 2/3 cup
Source: "The Great Chefs Cook American". Recipe by Gerard Maras of New Orleans, Louisiana.