Creole Crowder Peas Food

SOUTHERN-STYLE CROWDER PEAS

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
• Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.

CROWDER PEAS / BLACK EYED PEAS

Steps:

• Cook the bacon in a large skillet until crispy then remove and dry.
• If you used turkey bacon there won't be a lot of greece so you need to add a bit of oil to cook the onion, pepper and garlic. Cook these on medium low for 15-20 minutes (until they are soft and sweet). Make sure that you scrape up all of the yummy bacon flavor from the pan while you're at it.
• Stir in the peas and the broth.
• Season with the pepper flakes, bay leaf, thyme and seasoned salt and let it simmer over medium low for about 30 minutes (until the peas are tender).
• Add the bacon and the ham and cook for another few minutes.
• If the dish looks too watery at this point add the following: Mix 1-2 T flour into a bit of milk then stir it into the pea mixture. Cook a few more minutes to thicken up the mix.

CREOLE BLACK EYED PEAS

Steps:

• Soak the peas overnight in cold water. Drain.
• Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
• Stir in garlic, continue stirring until garlic releases it's aroma.
• Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
• Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
• Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
• Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
• Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.

CAROLE'S CROWDER PEAS

Steps:

• In large saucepot place all ingredients.
• Cook over medium high heat until starting to boil, reduce heat to simmer and cover.
• Simmer for 30 minutes, until all veggies are tender.
• Remove cover and let simmer until the liquid is reduced to your liking.
• I serve mine over corn bread so I like it alittle"juicy".
• Serve with corn bread, or rice and hot sauce to taste.