Black Eyed Pea and Okra Soup Recipe by Christi Beraud

Black Eyed Pea and Okra Soup Recipe by Christi Beraud

About Christi Beraud

Christi Beraud is a 2nd grade teacher, a cake designer, and a Cajun foodie from Maurice, Louisiana. She specializes in savory Cajun food, Cajun pies, custom cakes, and mouthwatering desserts, all made from scratch. With her bubbly personality and Cajun accent, she brings a unique charm to her cooking channel, Tee’s Kitchen.

The Tradition of Black Eyed Peas

Eating Black Eyed Peas for the New Year is a tradition believed to bring luck. Christi brings this tradition to life with her delicious Black Eyed Pea and Okra Soup recipe.


  • 3 slices of bacon
  • 1 link of Richard’s smoked sausage
  • 1 pack of Savoie’s Tasso
  • 1 onion
  • 1 bell pepper
  • 1 stalk of celery
  • 1 pound of sliced okra
  • 1 can of Rotel
  • 1/2 pound of dried Camellia black-eyed peas
  • 1 tablespoon of beef base
  • Pickled jalapenos with some of the juice
  • Hot sauce
  • Louisiana Fish Fry Cajun seasoning
  • Deep South Garlic powder
  • A few bay leaves


  1. Chop up three slices of bacon and cook them in a pot with a little oil until brown.
  2. Add one link of smoked sausage, cut into bite-sized pieces, and tasso to the pot.
  3. Add onions, bell pepper, and celery (the Cajun Trinity) to the pot and cook them until tender.
  4. Add a pound of sliced okra to the pot and cook until it becomes less slimy.
  5. Add a can of Rotel, which helps cut the sliminess of the okra.
  6. Add half a pound of dried black-eyed peas to the pot and cover with water, filling the pot to about three-fourths full.
  7. Add a tablespoon of beef base, pickled jalapenos with some of the juice, hot sauce, Cajun seasoning, garlic powder, and a few bay leaves.
  8. Let the soup simmer for a couple of minutes until all the flavors are well combined.
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