Creole Black-eyes And Rice For The Crock Pot
Total Time: 6 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 6 hrs
Ingredients
- Servings: 12
- 1 (16 ounce) package dried black-eyed peas
- 1/2 lb lean ham, pieces or 1 meaty ham bone
- 3 cups water
- 1 medium onion, chopped
- 6 -8 green onions, chopped
- 1 cup chopped fresh parsley
- 1 medium green bell pepper, chopped
- 2 -3 garlic cloves, minced
- 1 -1 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon cajun seasoning
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon worcestershire sauce
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 lb smoked sausage, sliced (andouille is best)
- hot cooked rice
- green onion, fans (to garnish) (optional)
Recipe
- 1 sort and wash peas. place in a large pan, cover with warm water and allow to soak overnight. drain the peas and place in large 4 quart crock pot.
- 2 add ham or ham bone to peas along with 3 cups of water. stir in rest of ingredients except the cooked rice and green onion fans. turn crock pot to low and allow to cook for 6 to 8 hours. stir after 5 to 6 hours and check to see if additional water may be needed. if peas are to thick, add warm water to crock pot until desired consistency.
- 3 serve over cooked rice and garnished with green onion fans.
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