| Level: | Easy |
| Total: | 3 hr 35 min |
| Prep: | 25 min |
| Cook: | 3 hr 10 min |
| Yield: | 2 quarts, 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups small dice onion
- 3/4 cup small dice green bell pepper
- 1/2 cup small dice celery
- 2 tablespoons minced garlic
- 1 1/2 pounds ham hocks about, 2 ham hocks
- 1 pound black-eyed peas, rinsed and picked through for stones
- 2 1/2 quarts chicken stock
- 2 bay leaves
- 3/4 teaspoon Essence, recipe follows
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup creme fraiche
- 2 tablespoons chopped chives
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 410 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 30 g |
| Cholesterol | 68 mg |
| Sodium | 1210 mg |
Reviews
This is absolutely amazing and now my new favorite. Easy too!
The only recipe I use for black eyed peas…it’s soo good!
This was a fantastic dish loaded with flavor. Excellent!
My favorite black eye peas recipe.
I’ve been making this on New Years Day for years now! We LOVE it! It’s easy to make; yet, makes you look like a super chef! It brings good luck to those who eat it all year long!