Don’t look now, keep that cover on for at least 45 minutes. Cover the Dutch oven tightly and reduce the heat to a slow simmer. Stir in the rice and bring to a low boil, cook there for 5 minutes. In a heavy Dutch oven with a tight fitting lid (tight fitting lid is important) sauté the onions, garlic, green pimento, parsley, and add salt and pepper to taste.Īdd the sautéed sausages, and reconstituted black-eyed peas and 4 cups plus a dab of chicken broth to the Dutch oven. Or dump the peas and jowl into a pot of boiling water the night before immediately set off the heat and allow to stand overnight (drain and retain as in above) Place peas and hog jowl in a saucepan and bring to a slow boil with the hog jowl for 5 to 12 minutes or until the peas are about like raw (green) black-eyed peas drain and retain the peas and jowl Pick through the black-eyed peas and remove all stones Salt and black pepper to suite your tasteĤ to 6 cups chicken broth or prepared bullionĢ or 3 bunches of chopped and crisped green onions (soaked in ice water) or 5 or 6 bunches of wild onions (traditional) for a garnishĬut the sausages into ¼-inch thin slices sauté drain and set aside ¼ to ½ teaspoon cyanine pepper, or more if you dare I’ll show you mine if you’ll show me yours…recipe that is.Ģlb smoked sausage or red-hots sliced ¼ inch thick.ġ green pimento (bell) pepper finely chopped Anybody out there that celebrates New Years Day by feasting on hog jowl and black-eyed peas? If there are I would like to hear from you.
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