Cajun Blackeyed Peas Recipes

CAJUN BLACKEYED PEAS

Steps:

• 1. Sort and wash peas.
• 2. Place in a large dutch oven, add water to depth of 2 in. above peas. Cover and let stand 8 hours or overnight.
• 3. Drain peas and return to dutch oven.
• 4. Add 8 cups water; bring to a boil.
• 5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• 6. Add bacon and next 12 ingredients; return to a boil.
• 7. Cover, reduce heat and simmer 30 minutes or until peas are tender.
• 8. Add sausage, ham, and tomatoes; return to a boil.
• 9. Cover, reduce heat, and simmer 30 minutes.
• 10. Remove bacon, if desired.

CAJUN RICE AND BLACK-EYED PEAS

Steps:

• In a pot heat oil over medium-high heat.
• Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
• Add broth; bring to a boil.
• Stir in rice.
• Reduce heat to medium-low.
• Cover and simmer for 15 minutes.
• Stir in black-eyed peas.
• Cover and simmer for 5 more minutes.
• Remove from heat and stir in parsley flakes.
• Serve.

CAJUN BLACK-EYED PEAS SOUP

Steps:

• Mix all ingredients in 2 quart Dutch oven.
• Simmer over medium high heat for 1 hour.
• Add cheese before serving.

CAJUN BLACK-EYED PEAS

Steps:

• Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.

CAJUN BLACK EYED PEAS

Steps:

• Heat oil in a Dutch oven. Add onion and garlic, saute till soft. Add black eyed peas, tomatoes and cajun seasonings. Bring to a boil then reduce heat and simmer for 20 minutes over medium-low heat stirring occasionally. Garnish with cilantro.

BLACKEYED PEAS AND CAJUN SAUSAGE

Steps:

• Pick (remove any bad peas) and wash peas.
• Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
• Add water if needed.
• You want to have enough water to make thick gravy.
• Add green onions (scallions) and serve over rice.