Description
A hearty and flavorful Spicy Creole Black-Eyed Peas recipe featuring smoky meat, Creole seasoning, and a blend of spices simmered to tender perfection for a comforting Southern-inspired dish.
Ingredients
Scale
Main 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
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, warm the olive oil. Add the finely diced sweet onion and cook, stirring frequently, until translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, approximately 1 minute.
- Add Ingredients and Simmer: Pour in the chicken broth, Tony Chachere’s Bloody Mary Mix (if using), drained black-eyed peas, undrained diced tomatoes with green chilies, Tony Chachere’s Original Creole Seasoning, and the smoked meat. Stir well to combine all flavors.
- Cook Until Tender: Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid. Let simmer for 1 to 1½ hours, stirring occasionally, until the black-eyed peas are tender. If the liquid reduces too much, add additional chicken broth as needed.
- Shred Meat and Finish: If desired, remove the smoked meat, shred it finely, and return it to the pot. Adjust seasoning by adding more Tony Chachere’s Original Creole Seasoning to taste. Allow the dish to rest, covered, for about 10 minutes to let flavors meld.
- Serve Warm: Serve the spicy Creole black-eyed peas hot, as a comforting main or side dish.
Notes
- Soaking black-eyed peas before cooking can reduce cooking time and improve texture; refer to blog post for soaking instructions.
- Tony Chachere’s Bloody Mary Mix is optional but adds extra depth and spice to the dish.
- Use smoked pork or turkey for authentic smoky flavor; ham hocks, ham bones, or turkey legs work well.
- Adjust seasoning according to your spice preference during and after cooking.
- Additional chicken broth can be added if the dish gets too thick during simmering.
