Creole Styled Black-Eyed Peas
Prep Time:
20 minutes
Cook Time:
2 hours
Serves:
6 servings
Preparation
1. Heat olive oil and butter in a large pot over medium heat. Add shallots, garlic, celery, carrots, and jalapeño; sauté until softened.
2. Add smoked turkey necks, black-eyed peas, chicken stock, bay leaves, Creole seasoning, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until peas are tender and turkey meat is falling off the bone.
4. Meanwhile, prepare grits: In a saucepan, bring chicken stock to a boil. Slowly whisk in grits, reduce heat, and cook until thickened. Stir in half-and-half, cream cheese, and shredded Colby Jack until creamy.
5. Serve peas over creamy grits, garnished with parsley, chives, and pickled peppers. Don’t forget to enjoy the turkey neck meat—it will be tender and full of flavor.
About The Recipe
Smoky, savory, and soul-warming — these Creole black-eyed peas bring Louisiana comfort home, served over buttery grits.
Ingredients
1 lb dried black-eyed peas
2 smoked turkey necks
6 cups chicken stock
2 celery stalks, diced
2 carrots, diced
4 garlic cloves, chopped
1/4 cup shallots, finely chopped;
1 jalapeño, finely chopped
1–2 bay leaves
2 tbsp olive oil
1 tbsp butter
2 tsp salt
1/2 tsp black pepper
2 tbsp Creole seasoning
Garnishes: parsley, chives, pickled peppers