Yield: 8 Servings
|1 pounds||Black-eyed peas (overnight soak optional)|
|6 slices||Bacon; -or-|
|1 pounds||Smoked sausage; sliced and browned|
|2||Fresh jalapenos; seeded and diced|
|1 medium||Onion; chopped|
|1||Bell pepper; chopped|
|2||Ribs celery; chopped|
|Creole seasoning blend to taste|
|Salt and black pepper to taste|
Bring the peas to a boil, reduce heat, add all other ingredients and cook over low heat, uncovered, for one hour until beans are tender and creamy.
Serve over hot, long-grain white rice and add Tabasco to taste.
EAMON@... (CHUCK TAGGART)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .