Cooking to Live or Living to Cook: Creamy Black-eyed Peas

Rodney Dupuy Cajun Livin N Cookin
Rodney Dupuy

I love the New Year for several reasons. The Christmas hustle is over, deer hunting is prime time and football is at its best. This is the time for that New Year’s resolution, also a chance to be healthy, wealthy and wise.   Cabbage, corn beef and black-eyed peas are on most South Louisiana tables on Jan. 1. Here’s my favorite black-eyed pea recipe.

Creamy Black-eyed Peas


1 pound dried black-eyed peas

1 pound smoked sausage

½ pound pig tails or cubed ham

½ cup vegetable oil

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell pepper (green)

2 tbls minced garlic

Salt and pepper

1 cup chopped green onions


Soak peas in tap water overnight. Drain and rinse in cold water. In a large stockpot on medium heat add oil. Sauté onions, celery, peppers, garlic, sausage, ham or tails for 20 minutes. Add peas and enough water to cover.   Bring to a low boil and cook for 35 minutes.   Stirring often so peas don’t stick, reduce to low heat and simmer for 50 minutes. Once peas are tender, smash on side of pot about a third of the peas with spoon. This is where the creamy thick texture comes from. Add green onions and continue cooking. Water may be added, but not too much. Season with salt and pepper and serve over rice.

     Also, have a Happy New Year.