Creole Black-Eyes and Rice


1 (16-ounce) package dried black-eyed peas

1/2 pound salt pork

3 cups chopped onion

1 bunch green onions, chopped

1 cup chopped fresh parsley

1 cup chopped green pepper

2 cloves garlic, pressed

1 to 1 1/2 teaspoons salt

1 teaspoon red pepper

1 teaspoon pepper

3 dashes of hot sauce

1 tablespoon Worcestershire sauce

1 (8-ounce) can tomato sauce

1/4 teaspoon dried whole oregano

1/4 teaspoon dried thyme

2 pounds smoked sausage, cut into 1-inch pieces

Hot cooked rice

Green onion fan (optional)


Sort and wash peas; place in a Dutch oven. Cover with water, and soak overnight. Drain peas. Add pork to peas; cover with water. Cover and cook over low heat 45 minutes. Add next 13 ingredients; cover and cook over low heat 45 minutes to 1 hour, stirring occasionally. Add sausage; cook, uncovered, over low heat 45 minutes. Serve over rice, and garnish with a green onion fan, if desired.

Yield: 10 servings

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