Creole Black Eyed Peas Wednesday, December 27, 2006


2 quart boiling water
1 lb dried black eyed peas
1 onion, diced
1/2 lb hog jowl bacon, cut into small dice
1 tsp salt
1 dried red pepper, crushed (or 1 tsp red pepper flakes)
1 cup Uncle Ben’s rice
3/4 lb. Food Club Peeled Frozen shrimp


Combine water, black eyed peas, onion, bacon, salt and red pepper. Cook on low heat 1 to 1 ½ hours or until the peas are just tender. Add rice and cook 20 minutes. Remove tails from the shrimp and stir in to rice/black eyed pea mixture. Serve at once.

A couple of notes. Check peas after 1 hour. They may be done. Don’t boil to mush. Second, you can use raw, peeled shrimp. If you do, cook the mixture about 10 minutes after you stir them in.