Creole Black-Eyes & Rice
Recipe: #25148
November 02, 2016
Categories: Pork Sausage, Onions, Peas, Creole, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Spicy, more
"I have not had anything I don't love to eat from New Orleans or the vicinity thereof! 8 hours of prep time is pea soaking time!"
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (445 g)
- Calories 670.9
- Total Fat - 55.9 g
- Saturated Fat - 19.5 g
- Cholesterol - 90.2 mg
- Sodium - 2270.8 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 5.2 g
- Sugars - 6.7 g
- Protein - 18.4 g
- Calcium - 131.8 mg
- Iron - 2.8 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours.
Step 2
Drain. Return peas to Dutch oven; add salt pork and 4 cups water. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
Step 3
Add onion and the next 12 ingredients, stirring well. Cover and simmer 45 minutes to 1 hour or until the peas are tender.
Step 4
Add sausage(to reduce fat content, pre-cook the sausage....but this will reduce the deliciousness); simmer, uncovered, 45 minutes. Serve over rice in individual bowls. Garnish with green onions if you'd like.
Tips
No special items needed.
1 Reviews
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