In The Kitchen: Dudleys Cajun Purple Hull Peas

Published: Jul. 29, 2005 at 5:19 PM CDT|Updated: Aug. 1, 2005 at 12:52 PM CDT
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2 quarts fresh purple hull peas
1 pound smoked sausage
1/2 pound cubed smoked ham
1/2 cup Crisco
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
1 teaspoon dried basil
1 bay leaf
1 cup sliced green onions
1/2 cup chopped fresh parsley
salt and pepper to taste

Melt Crisco in Dutch oven or stock pot. Add sausage, ham, onions, celery, bell pepper, garlic, and basil. Saute for approximately 15 minutes or until vegetables are wilted. Add peas and bay leaf. Add cold water to cover the peas by two inches and bring to a low boil. Cook for 30 minutes, stirring occasionally. Reduce heat to a simmer and continue cooking about 45 minutes or until tender. Stir occasionally to prevent sticking. Season with salt and black pepper. Add green onions and parsley and cook another 10 minutes.

This can also be put together and put into a clow cooker for about 4 hours on high.