MrsP makes a variation of this recipe except she uses less bacon and adds diced ham to the mix. Also, mostly black pepper instead of cayenne. Like a gumbo the recipe is flexible, always have peas and pork, all the rest is optional.Have to get some. Do you have your own recipe?
You too!Thanks MrsP. It looks like a real winner.
Happy New Year to you both. Stay safe.
We picked up a couple of cans of black eyed peas yesterday
Cans ?
Canned black eyed peas . . . ??
Never, never, never use canned black eyes for New Years !!!!
Lord have mercy @RobertP .
You're from Mississippi . . . you know better than using "canned" anything !!!!
I know, I know. My mother would shame me for sure!
I will admit the canned variety. But they are or used to be processed at the Trappey’s plant in Lafayette, La. So, there!Cans ?
Canned black eyed peas . . . ??
Never, never, never use canned black eyes for New Years !!!!
Lord have mercy @RobertP .
You're from Mississippi . . . you know better than using "canned" anything !!!!
You're right !Trappey’s
Now for Red Beans & Rice we do buy dry and soak them overnight. I think that’s the only way to do it!You're right !
Anything Trappey produces is going to be delicious.
Same with the Blue Runner company in Gonzales, Louisiana.
When I'm making a quick dish of red beans & rice ( with plenty of Cajun sausage),
I'll often buy a few cans of both brands of beans and mix them together.
Sometimes that turns out better than spending the time making everything from "scratch".
No doubt the end result was almost the same as my relatives in the 9th Louisiana Volunteer Infantry ate, until they
were shipped up to Virginia.
I hear ya !If I thought it would bring any luck at all I'd eat 2 cans. But I will try some just to say that I did and can answer "Yes" when or if asked.
You had me at pork rinds....Here's a tip that may not appeal to everyone.
Take a bag of seasoned pork rinds, and using a rolling pen, grind the rinds into crumbs and add to the black-eyes while soaking.
It's not overpowering at all, but adds a little lagniappe ( Louisiana Cajun French for something extra).
But as @CowCavalry said, "going to simmer the hocks until they are falling off the bone, then cook the peas in the same pot.
Yep, that's the way you do it !
" Money for nothing and your peas for Free "
My apologies to Dire Straits.
My Mother is from Marion County, cant be too far from you.Here's a tip that may not appeal to everyone.
Take a bag of seasoned pork rinds, and using a rolling pen, grind the rinds into crumbs and add to the black-eyes while soaking.
It's not overpowering at all, but adds a little lagniappe ( Louisiana Cajun French for something extra).
But as @CowCavalry said, "going to simmer the hocks until they are falling off the bone, then cook the peas in the same pot.
Yep, that's the way you do it !
" Money for nothing and your peas for Free "
My apologies to Dire Straits.