Creole Crowder Peas Recipes

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CREOLE BLACK-EYED PEAS AND RICE



Creole Black-Eyed Peas and Rice image

An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.

Provided by Sola

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

Steps:

  • Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
  • Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g

BLACK-EYED PEA JAMBALAYA



Black-Eyed Pea Jambalaya image

If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 7

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

Nutrition Facts :

CREOLE CROWDER PEAS



Creole Crowder Peas image

This recipe was purchased at an estate sale in Wylie, TX in 1990. The recipe is dated 1932, a tried and true recipe and a regular during the summer months when Crowder peas are at their best. Posted for ZWT5.

Provided by TxGriffLover

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups crowder peas (fresh-shelled)
1 small white onion, chopped
1 tomatoes, diced
1 potato, diced
1 stalk celery, chopped
1/2 bell pepper, chopped
1/2 cup ham, chopped
salt & pepper, to taste
chili powder, to taste

Steps:

  • Combine all ingredients in a covered pot. Add enough water to cover peas by 1 inch. Cook over medium low heat until peas are done.

Nutrition Facts : Calories 364.6, Fat 2.2, SaturatedFat 0.7, Cholesterol 9.1, Sodium 292.4, Carbohydrate 63.4, Fiber 11.1, Sugar 8.3, Protein 25.2

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