Slow Cooker Recipes
Creole Black-Eyes and Rice for the Crock Pot
Description
"I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!"
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
- Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
- Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
- Serve over cooked rice and garnished with green onion fans.
