Cajun Rice And Black Eyed Peas Recipes

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

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

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.