Creole Blackeyed Peas Recipe

Good for New Years Day Over Rice

Ingredients

2 lbs dried peas
1 large onion, fine chopped
1/2 bell pepper, fine chopped
2 stalks celery, fine chopped
3 cloves garlic, minced
1 bay leaf
1/2 T each of dried thyme, oregano and basil
1 larger minced jalapeño pepper
1 t each black and red pepper
1 T of salt
1 cup or more of rough diced tomatoes
1 bunch of green onions, minced
2 T minced parsley
1 lb good smoked link sausage, sliced
1 or 2 smoked ham hocks
1/4 to 1/3 cup oil
10 cups of water if the peas were presoaked, 12 if you didn't presoak

Method

Heat the oil and brown the sausage well. Remove and add the Trinity and sauté on med heat until the onions are a little brown. Add the garlic and all dry seasonings and herbs , as well as the ham hocks. Go another 2 or 3 minutes, scraping the pot. Add the water and peas and bring to a boil, then cut to a simmer. After 45 minutes, add the sausage and half of the tomatoes. After another 30 minutes, add the remainder of the tomatoes.


When the peas are tender ( usually @ 1.5 hours of cooking) add the green onions and adjust all seasonings to taste. Add the parsley before serving over rice.