Black-Eyed Pea Stew!!!
I made this in the crockpot and it was really good! I also added hot sauce to my bowl....I like it hot!
Black-Eyed Pea Stew
Ingredients:
1 large Ham hock ham shank, or ham bone (Healthier option: you can use smoked turkey neck)
2 tablespoons Vegetable oil
1 pound Smoked sausage hot sausage, andouille, bacon, ham, or other smoked pork (Healthier option: you can use turkey sausage)
1 large Yellow onion chopped
1 large Green bell pepper chopped
1 Jalapeno peppers finely chopped (or 2) (optional)
2 tablespoons Garlic minced
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Cayenne
2 Bay Leaves
1 pound Dried black-eyed peas rinsed and picked over
2 quarts Ham stock low-sodium chicken stock, or water
1/2 cup Fresh flat-leaf parsley chopped
Preparation:
Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes.
Heat the oil in a large heavy stockpot over medium-high heat. Sauté the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.
In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until its crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.
Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.
May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.
Yield: 6 to 8 servings
Black-Eyed Pea Stew
Ingredients:
1 large Ham hock ham shank, or ham bone (Healthier option: you can use smoked turkey neck)
2 tablespoons Vegetable oil
1 pound Smoked sausage hot sausage, andouille, bacon, ham, or other smoked pork (Healthier option: you can use turkey sausage)
1 large Yellow onion chopped
1 large Green bell pepper chopped
1 Jalapeno peppers finely chopped (or 2) (optional)
2 tablespoons Garlic minced
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Cayenne
2 Bay Leaves
1 pound Dried black-eyed peas rinsed and picked over
2 quarts Ham stock low-sodium chicken stock, or water
1/2 cup Fresh flat-leaf parsley chopped
Preparation:
Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes.
Heat the oil in a large heavy stockpot over medium-high heat. Sauté the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.
In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until its crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.
Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.
May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.
Yield: 6 to 8 servings
Open RNY 3/27/01 400 lbs - 170lb. Please visit my blog at www.gingerrock.blogspot.com. You can also find me on facebook www.facebook.com/GingerRock and Twitter www.twitter.com/GingerRock
~Ginger~ 
I used dried Black-eyed peas and soaked them over night. That does sound good with the Tony Chachere seasoning...the only problem in house is I like it spicy and my fiance' doesn't so I usually just add to mine.
Open RNY 3/27/01 400 lbs - 170lb. Please visit my blog at www.gingerrock.blogspot.com. You can also find me on facebook www.facebook.com/GingerRock and Twitter www.twitter.com/GingerRock
~Ginger~
I wonder if you can order the smoked ham hocks? In some stores I go in they are not even in the refrigerator section. But they might be salt cured, I am not sure.....
I am looking forward to making homemade clam chowder with skim milk and butternut squach instead of potatoes. The International Farmers Market near me has frozen clams..I can't wait to try it!!!
I am looking forward to making homemade clam chowder with skim milk and butternut squach instead of potatoes. The International Farmers Market near me has frozen clams..I can't wait to try it!!!
Open RNY 3/27/01 400 lbs - 170lb. Please visit my blog at www.gingerrock.blogspot.com. You can also find me on facebook www.facebook.com/GingerRock and Twitter www.twitter.com/GingerRock
~Ginger~
I made some chowder last weekend and it turned out really nice. I went onto the Food Network to get ideas and came up with a lower fat hybrid recipe for a chunky clam chowder.
Instead of heavy cream, I used Carnation evaporated skim milk. I browned a couple of slices of bacon and then sauteed onions, celery and some leftover roasted carrots in the pan drippings. I do eat starchy vegetables, so I included potatoes and corn. The clams were canned. Seasoned it with thyme, a bay leaf, salt and pepper.
The overall flavor was sweet from the carrots and corn, but also "sea foody" from the clams. It tasted better the next day after being in the refrigerator over night.
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