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
Scale
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.
