8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
1 Pound Black Eyed Peas
1 Pound Smoked Pork
1 Pound D&D Smoked Sausage
Salted or Unsalted Butter
Seasonings
1 Yellow Onion
Celery
Bell Pepper
Garlic
Salt (Optional)
Tony Chachere’s Creole Seasoning
Preparation of ingredients
Step 1-Chop 1 Yellow Onion, 3 ribs Celery 1 Green Bell Pepper and 4 Cloves Garlic.
Step 2- Chop Pig Tails into small bite sized chunks. Make sure you cut between the joints of the pigtail’s bones. Makes it easier to cut. Trim off any excessive fat on the pig tails.
Step 3- Chop 1 pound of D&D Smoked Sausage.
Step 4- Sort Black Eyed Peas using your hand. Remove any discolored, broken peas. Also remove any type of food particles etc.
Step 5- Add Black eyed peas into a bowl filled with cold water. Stir peas in water using your hands. Let sit for 5 minutes then drain peas into a strainer.
***Preheat fire to medium high heat***
Step 6- Add 3 quarts water into a large pot. Let come to a boil.
Step 7- Add Pig tails and stir. Cover with lid and let simmer for 1 hour.
Step 8- Add 1 2/3 Cup Chopped Yellow onion, 2/3 Cup Chopped Celery, 2/3 Cup Chopped Bell Pepper, 2 tablespoons chopped garlic, 1/2 teaspoon salt (Optional) 1 teaspoon Tony Chachere’s creole seasoning and 1 teaspoon of chef Paul’s poultry magic. Stir all ingredients together.
Step 9- Add black eyed peas and stir. Cover with lid. Let simmer for 1 hour.
Step 10- Add D&D Smoked Sausage and stir. Let simmer for 20 minutes.
Step 11- Turn your fire off. Add 4 tablespoons of salted or unsalted butter. Once the butter has melted stir all ingredients together.
Quick Tip- With any bean product you cook it will thicken. Add water to beans if mixture is thick. Serve hot with rice and Cornbread. Enjoy!
YouTube instructional video
