This recipe is not really traditional, but it’s delicious! I looked though all my cookbooks for recipes and scoured the internet as well. I combined all the ingredients and techniques that I liked to create this. Use this as a guide more than a recipe, feel free to add your own touches. Good luck!!
Makes about 2 quarts serving 4-6.
Ingredients:
· 1 lb. dried back-eyed peas (I used Camella peas that I found on Amazon)
· 2 quarts water
· 2 T kosher salt
· 2 andouille sausages, thinly sliced (any smoked sausage will do)
· I ham hock (I used one from Broadbent’s – you could also use bacon)
· 2 T vegetable oil
· 1 onion, diced
· 2 stalks of celery, diced
· 4 cloves garlic, crushed
· 2 t kosher salt
· ½ t dried thyme
· 1 t cumin
· Cayenne pepper to taste
· Optional – 1 t smoked paprika – especially if you’re looking to make this vegetarian and omit the smoked meats)
· 1 qt. chicken stock or vegetable stock
· I 14.5 ounce can diced tomatoes, drained
· 3 bay leaves
· 1 bunch kale (use any sturdy green)
· Cooked rice, sliced green onions and hot sauce for serving
Directions:
1. Rinse and sort peas.
2. In a large container or bowl, dissolve the salt in water and add peas. Soak 8 to 12 hours, or overnight. Drain peas, rinse and set aside.
3. Sauté andouille in a large Dutch oven with a bit of vegetable oil until browned. Remove to a paper towel lined plate and set aside.
4. Add ham hock to the pot and brown on all sides. Remove and set aside.
5. Drain the fat from the Dutch oven and add 2 T oil.
6. Add onion and celery to pot and cook over medium heat until softened, scrapping up any browned bits.
7. Add the garlic, salt, thyme, cumin, cayenne and paprika, and cook for about a minute.
8. Add the ham hock back to the pot along with the chicken stock, tomatoes and bay leaves and simmer covered for about 2 hours to create a flavorful base.
9. Remove the ham hock and take off any meat. Add the meat back to the pot. Taste and adjust salt and cayenne.
10. Add the peas, kale and andouille and bring to a simmer.
11. Place in a 250-degree oven and cook covered for 1-2 hours until the peas are tender. You may also simmer on the stove top.
12. Taste and adjust seasoning one last time.
13. Serve over rice with sliced green onions and hot sauce.
