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If you’re craving a soulful, comforting dish with a fiery kick, you are in for a treat with this Spicy Creole Black-Eyed Peas Recipe. These black-eyed peas simmer slowly with smoky meats, aromatic spices, and a splash of tangy, zesty tomato goodness that make every spoonful a celebration of flavor. It’s a hearty meal that warms your heart and satisfies your soul, perfect for gatherings or a cozy night in.
Ingredients You’ll Need
The magic of this Spicy Creole Black-Eyed Peas Recipe lies in the simplicity and authenticity of its ingredients. Each item brings a unique layer to the dish—whether it’s the smoky depth of the meat, the robust punch of Creole seasoning, or the perfect creaminess and bite of the black-eyed peas themselves.
- 1 pound dried black-eyed peas, sorted and rinsed: Soaking or sorting ahead ensures tenderness and a creamy texture after cooking.
- 2 tablespoons olive oil: Provides a fragrant base and helps mellow the onions as they cook.
- 1 medium sweet onion, finely diced: Adds natural sweetness and a soft bite that balances the spices.
- 2 cloves garlic, minced: Garlic infuses the broth with an earthy warmth and depth.
- 5 cups chicken broth: The flavorful liquid base that ties all ingredients together beautifully.
- 1 cup Tony Chachere’s Bloody Mary Mix (optional): A bold, tangy addition that layers in zest and heat—optional but highly recommended.
- 1 (10-ounce) can diced tomatoes and green chilies: Brings juicy brightness and a subtle green chili kick.
- 1 tablespoon Tony Chachere’s Original Creole Seasoning: Essential for that authentic Creole spice punch and deep flavor profile.
- 1 pound smoked pork or turkey (ham hock, ham bone, turkey leg, turkey wing, etc.): Smoked meat infuses the peas with smoky, savory richness that makes the dish irresistible.
How to Make Spicy Creole Black-Eyed Peas Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in your diced sweet onion and cook, stirring frequently, until it becomes translucent and soft—roughly 5 minutes. Then add the minced garlic and sauté for just a minute until the kitchen fills with that intoxicating aroma. This aromatic base is the secret foundation of that irresistible Creole flavor.
Step 2: Combine the Ingredients
Pour in the chicken broth along with the optional Bloody Mary Mix if you’re using it—it adds an extra layer of complexity and a pleasant tang. Stir in the black-eyed peas, undrained tomatoes with green chilies, Creole seasoning, and your choice of smoked meat. Give everything a good stir to make sure those flavors start mingling.
Step 3: Simmer to Perfection
Bring the pot to a rolling boil, then immediately lower the heat to a gentle simmer. Cover the pot tightly and let everything cook for about 1 to 1 1/2 hours, stirring occasionally. Patience is key here—the slow simmer softens the peas perfectly and allows the smoky meat to impart all of its goodness. Add more broth as needed to keep the mixture from getting too thick.
Step 4: Final Touches
Once the peas are tender, if your meat has bones, remove it from the pot, shred it, and return it to the dish. Adjust the seasoning with an additional sprinkle of Creole seasoning to taste. Let the pot rest, covered, for about 10 minutes before serving. This resting period helps all the flavors marry together beautifully.
How to Serve Spicy Creole Black-Eyed Peas Recipe
Garnishes
A simple garnish can elevate your bowl of Spicy Creole Black-Eyed Peas Recipe to a whole new level. Consider freshly chopped green onions or a handful of chopped fresh parsley to add a pop of color and a fresh, herbal contrast. For those who love an extra kick, a small drizzle of hot sauce or a sprinkle of crushed red pepper flakes on top works wonders.
Side Dishes
This dish pairs wonderfully with classic Southern staples like fluffy white rice, which soaks up all those spicy juices perfectly. Cornbread on the side adds a sweet, crumbly texture contrast that’s simply unbeatable. For a lighter touch, a crisp cabbage slaw or a fresh garden salad complements the hearty, smoky flavors splendidly.
Creative Ways to Present
Want to impress guests or jazz up a casual meal? Serve your Spicy Creole Black-Eyed Peas Recipe in individual mini cast iron skillets or hollow out some bread bowls for a rustic presentation. You can even spoon it over grits for a Southern-inspired brunch twist. The vibrant colors and inviting aroma will get everyone excited to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Creole Black-Eyed Peas Recipe in an airtight container and keep it refrigerated. It will stay delicious and safe to eat for 3 to 4 days. The flavors actually deepen overnight, so leftovers often taste even better!
Freezing
This dish freezes beautifully. Transfer cooled portions to freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Frozen black-eyed peas with smoky meat keep well for up to 3 months—perfect for meal prepping or quick dinners down the line.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if the mixture has thickened too much. If you’re reheating from frozen, thaw overnight in the refrigerator first for best results. Microwaving works too—just cover and heat in short bursts, stirring in between.
FAQs
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas to speed up the process, but the texture won’t be quite as creamy and the flavor less intense. If using canned, reduce the cooking time significantly since the peas are already cooked.
Is it necessary to use smoked meat?
While smoked meat is traditional and lends a wonderful smoky depth, you could substitute with smoked sausage or even omit meat for a vegetarian version—just add extra seasoning and perhaps some smoked paprika to compensate.
What if I don’t have Tony Chachere’s seasoning?
You can use a combination of paprika, cayenne, garlic powder, onion powder, thyme, and black pepper to replicate a Creole-style seasoning. However, Tony Chachere’s has a distinctive flavor that makes this dish truly special.
How long should I soak the dried black-eyed peas?
Although soaking is not strictly required, soaking the peas for 6 to 8 hours or overnight helps reduce cooking time and ensures a better texture. It also helps remove any dirt or debris.
Can I make this recipe in a slow cooker?
Absolutely! Follow the initial sauté steps, then transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the peas are tender. This is an easy set-it-and-forget-it method.
Final Thoughts
This Spicy Creole Black-Eyed Peas Recipe is a wonderful way to experience soul-warming comfort food with an irresistible Southern flair. Its rich smoky flavors combined with spicy Creole seasoning create a dish that’s both hearty and vibrant. Once you try it, you’ll see why it’s a beloved classic that deserves a spot on your regular meal rotation. Trust me—you’re going to want to make this one again and again!
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Print
Spicy Creole Black-Eyed Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
- Diet: Halal
Description
A hearty and flavorful dish featuring tender black-eyed peas simmered with smoked meat and a bold blend of Creole seasonings, perfect for a comforting Southern-inspired meal.
Ingredients
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed
- 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)
- 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
- Prepare the aromatics: In a large pot or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the finely diced onion and cook, stirring frequently, until the onion becomes translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, about 1 minute.
- Add liquids and seasonings: Pour in the chicken broth and Tony Chachere’s Bloody Mary Mix (if using). Add the sorted and rinsed black-eyed peas, undrained diced tomatoes with green chilies, and Tony Chachere’s Original Creole Seasoning. Stir everything well to combine.
- Add smoked meat and simmer: Place the smoked pork or turkey into the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 1 to 1 ½ hours, stirring occasionally, until the peas are tender. Add more broth if necessary to keep a good consistency.
- Shred meat and adjust seasoning: If desired, remove the smoked meat from the pot, shred it, and return it to the pot. Taste and add more Tony Chachere’s Original Creole Seasoning if needed. Let the dish rest, covered, for about 10 minutes before serving to let flavors meld.
Notes
- Soaking the dried black-eyed peas overnight or for at least 4-6 hours can help reduce cooking time and improve digestibility.
- Tony Chachere’s Bloody Mary Mix adds a spicy, tangy depth, but it can be omitted or substituted with hot sauce or additional spices if unavailable.
- Using smoked turkey wings or ham hocks creates a rich, smoky flavor, but you can adjust the type of smoked meat based on preference or availability.
- Leftovers keep well refrigerated for 3-4 days and taste even better the next day as flavors deepen.
