Black-eye Peas

Black-eye Peas




  • 1 lb Poche's Smoked Pork Sausage, cut crosswise into 1/4-inch slices
  • 1/2 lb diced ham
  • 2 Tbsp vegetable oil
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1 (15-1/2-ounce) can black-eye peas
  • 1/2 tsp chopped Cajun Chef Jalapenos
  • Salt and black pepper to taste 


In a large heavy saucepan, brown the sausage and ham in the vegetable oil over medium heat. Add the onions an bell peppers and cook for about four to five minutes, or until wilted, stirring often. Add the peas and jalapenos and simmer over medium-low heat for about 30 minutes, stirring occasionally. Add the salt and black pepper to taste and cook for 10 minutes. Serve over fluffy steamed white rice. Or, better yet, make a jambalaya of sorts by mixing the pea mixture with about four cups of cooked rice. If the mixture is too dry, add a little chicken broth to moisten. Yield: about 6 servings.

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