Ingredients
The following ingredients have 8 Servings
- 8 ounces dried black-eyed peas
- 1 ham hock plus
- 1/4 cup vegetable oil
- 2 stalks celery (chopped)
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon kosher salt
- 2 bay leaves
- 1 cup white rice (uncooked)
Instruction
- Soak the black-eyed peas overnight in water, discard floating beans, drain them and pick through the beans making sure there are no rocks.
- In a large dutch oven add the ham and oil on medium heat and cook the meat for 4-5 minutes searing it on all sides then add in the celery, onion, bell pepper and garlic and cook an additional five minutes.
- Add in the chicken broth, cajun seasoning, salt and bay leaves, and cook, uncovered for 90 minutes (there should be about 2 cups of liquid left).
- Add in the peas and rice, cover and cook on low for 20 additional minutes then remove the lid, fluff and serve.
