Blackeye Peas from Scratch Recipe by Christi Beraud

Step-by-Step Guide to Making Blackeye Peas from Scratch

Christi Beraud, a Cajun foodie and cake designer from Maurice, Louisiana, shares her recipe for the best Black Eyed Peas made from scratch. Follow these steps to make your own delicious Blackeye Peas.

Ingredients

• Savoie’s Cajun smoked sausage
• The Best Stop Tasso
• The Cajun Trinity (onions, garlic, bell pepper, and celery)
• Camellia Black Eyed Peas
• Chicken stock
• Hot Rod’s Gawlic Buttah seasoning
• Pickled jalapenos

Instructions

1. Heat oil in a pot.
2. Add sliced Savoie’s Cajun smoked sausage to the pot and brown it.
3. Add The Best Stop Tasso to the pot, along with The Cajun Trinity (onions, garlic, bell pepper, and celery).
4. Cook the mixture until the onions, garlic, bell pepper, and celery become translucent.
5. Add a pound of fresh Camellia Black Eyed Peas from a bag to the pot.
6. Cover the Black Eyed Peas with chicken stock, ensuring they are completely submerged.
7. Add Hot Rod’s Gawlic Buttah seasoning to taste.
8. Add pickled jalapenos from a jar to the pot. You may also include a little bit of juice from the jar.
9. Cook the mixture until the Black Eyed Peas become creamy, and the beans are tender.
10. Serve as a side dish or over rice as a main dish.