Creole Black-Eyes and Rice for the Crock Pot

Creole Black-Eyes and Rice for the Crock Pot

poniedziałek, 27 stycznia 2014

Creole Black-Eyes and Rice for the Crock Pot

Time: 6 hrs 30 mins

Ingredients

• 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)

Directions

• 1 Sort and wash peas.
• 2 Place in a large pan, cover with warm water and allow to soak overnight.
• 3 Drain the peas and place in large 4 quart crock pot.
• 4 Add ham or ham bone to peas along with 3 cups of water.
• 5 Stir in rest of ingredients except the cooked rice and green onion fans.
• 6 Turn crock pot to low and allow to cook for 6 to 8 hours.
• 7 Stir after 5 to 6 hours and check to see if additional water may be needed.
• 8 If peas are to thick, add warm water to crock pot until desired consistency.
• 9 Serve over cooked rice and garnished with green onion fans.