Cajun Blackeyed Peas Recipes

CAJUN BLACKEYED PEAS

Steps:

• 1. Sort and wash peas.
• 2. Place in a large dutch oven, add water to depth of 2 in. above peas. Cover and let stand 8 hours or overnight.
• 3. Drain peas and return to dutch oven.
• 4. Add 8 cups water; bring to a boil.
• 5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• 6. Add bacon and next 12 ingredients; return to a boil.
• 7. Cover, reduce heat and simmer 30 minutes or until peas are tender.
• 8. Add sausage, ham, and tomatoes; return to a boil.
• 9. Cover, reduce heat, and simmer 30 minutes.
• 10. Remove bacon, if desired.

CAJUN BLACK-EYED PEAS

Steps:

• Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.

CAJUN BLACK EYED PEAS

Steps:

• Heat oil in a Dutch oven. Add onion and garlic, saute till soft. Add black eyed peas, tomatoes and cajun seasonings. Bring to a boil then reduce heat and simmer for 20 minutes over medium-low heat stirring occasionally. Garnish with cilantro.

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

BLACKEYED PEAS AND CAJUN SAUSAGE

Steps:

• Pick (remove any bad peas) and wash peas.
• Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
• Add water if needed.
• You want to have enough water to make thick gravy.
• Add green onions (scallions) and serve over rice.

CAJUN BLACK-EYED PEAS SOUP

Steps:

• Mix all ingredients in 2 quart Dutch oven.
• Simmer over medium high heat for 1 hour.
• Add cheese before serving.

BLACK-EYED PEA GUMBO

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.