You will never taste salmon better than this, in all sincerity! Salmon fillets with a lemony dill flavor, perfectly cooked in tin foil pouches, and handmade tartar sauce. swift, easy, and delicious.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 slices bacon
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 (16 ounce) package frozen crowder peas
- 2 cups water
- 1 tablespoon garlic powder
- 1 pinch dried thyme
- 1 crushed bay leaf
- ½ teaspoon seasoned salt to taste
- 2 slices cooked ham, cubed
- 1 tablespoon chopped fresh parsley
Instructions
- Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
- Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 426 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Really fun recipe! I did not find Crowder peas, but it came out just fine with black-eyed peas. I served it over rice with a lovely garnish and it was a hearty meal that made several servings
Very good! My first endeavor into southern peas. Next is zipper peas
Began cooking the peas with added spices for 30 minutes. Cooked bacon to crumble then sauted onion/pepper mixture in drippings. added bacon then the strained peas along with small amount of “brown” water. Followed with cubed ham, salt and pepper. Allowed this to cook for about 5 minutes. Didn’t have parsley but I added a few shakes of hot sauce to taste. DELICIOUS!!! A keeper for sure.
Great, easy recipe. First experience with crowder peas.
Great, easy recipe. First experience with crowder peas.
Are crowder peas the same thing as black eyed peas?
Will make again– no changes
The most common mistake in cooking fresh or frozen field peas of any kind is to add a bunch of seasonings. The peas have a delicate flavor and should not be seasoned with anything other than a moderate amount of salt and some seasoning meat (smoked ham hocks, dry salt meat, etc.). Cover shelled peas with lightly salted water with the meat. Bring water to a boil, reduce heat to a simmer (covered) for one hour. Remove lid and continue to simmer for 30 min. (this is important to get the rich dark broth that is so important) Serve with cornbread and cold milk with fried green tomatoes or fried potato/onion patties. Nothing better!
We used fresh crowder peas, fresh garlic, whole bay leaf and added kale – it was delicious! Served like a stew or soup with no rice.
This was a yummy use for the crowder peas and peppers I received in my CSA box! I fried up the bacon and set it aside, cooked up the onions and peppers in the grease then tossed everything into my slow cooker for about five hours. I put the bacon on the top when we served it later that day.
I had never heard of crowder peas until I recently moved to TN from IL. I found some at a local Farmer’s Market and thought they looked interesting so I bought some fresh. I made this recipe almost exactly as written, but I had a few less than 2 cups of peas, so I cut back on the water to about 1-3/4 cup and added extra garlic (fresh – can never have too much) and a couple shakes of cumin (we like things a little kicky) and it was WONDERFUL! Will definitely be seeking out more peas at the market this weekend and making a larger batch. Thanks so much for sharing!
I tried this recipe the other night. It was so easy and cheap! I am definitely adding this to my collection of recipes to cook frequently.
This recipe is perfec. I was concerned about the amount of garlic powder, so I put half in and ended up putting the rest in. Glokey hit the nail on the head with this one.
Not quite what I expected, kinda bland for my taste. I ended up chopping some fresh jalapeno to improve the flavor but as written it was just ok.
My changes: 1) one teaspoon garlic powder; 2) heaping tablespoon of sweet pepper relish instead of green pepper; and 3) a cup and a half, approximately, of cubed baked ham (more ham would not hurt it). It works best with a tight fitting cover. My finicky teenaged son LOVED it.
Followed recipe almost to the letter. Used fresh crowder peas from my farm stand. Wasn’t sure how much ham 2 slices of cooked ham was, used 3 fairly thin slices of a small cooked ham. Tasted great. Loved it. Will make it again. Thinking about trying it with shrimp and andouille. The peas took a little longer to cook than I expected. The pea portion of the dish was a little runnier than I expected, but the rice soaks it right up. You want that yummy liquid, so don’t try to boil it off.
Loved it!! My picky husband and friend said it was one of their favorite meals I’ve made. His friend even told me he’d pay me to make it for him he liked it so much lol! The peas portion I made very little changes. I omitted the parsley, used a whole bay leaf and removed it when done. I added a little extra water at the end and 1lb of Polish sausage cut up. Did not use ham.
not the flavor I was looking for.
Love crowder peas! I had to make a few changes because I didn’t have everything on hand. No bacon or ham so I used smoked sausage. I browned that first with my onion and fresh garlic. Didn’t have green pepper so I subbed in a 14oz can of chopped tomatoes with green chilies. I also added a 14oz can of chicken broth along with added water. Was also out of thyme. Will try that next time. So I added a Herb ox low sodium chicken bouillon packet and I did have the bay leaf, but I didn’t crush that. Just kept that whole. The peas turned out wonderful! Definitely making again 🙂
I’m excited to find this recipe as I got some seeds at a local seed exchange. I didn’t know anything about them! According to a local here, you can use them fresh or dried and they dried so fast I’m going to use them dried. Thanks for the recipe!
Perfect! Thanks.