Ingredients:
- 1 pound smoked pork sausage, chopped
- 1 clove garlic, chopped
- 3 stalks celery, chopped
- 2 jalapeño peppers, chopped
- 1 pound Camellia Brand Crowder Peas, washed and sorted
- 3 quarts pork bone broth or stock
- 1 bunch green onions, chopped
- Salt and pepper to taste
- Hot cooked rice
Directions:
- In large kettle on medium heat, brown sausage; set aside and drain excess grease
- Add garlic, celery and chile peppers and sauté until fragrant and soft
- Add pork stock and Crowder Peas
- Bring to boil
- Reduce to simmer and cook one hour
- Add chopped green onions and continue simmering until peas are tender
- Season with salt and pepper to taste
- Serve with hot cooked rice
Cooking notes
• Buy the best pork sausage you can lay your hands on, splurge a little
• Camellia is the finest pea on the market
• How to make pork stock
• Add a little cayenne powder if you want to ratchet up the heat a little
• Don’t like brown crowders? Use a favored bean; this recipe would translate well to a variety of beans
This recipe hails from R.L. Reeves, Jr., a Texas photographer and writer who is living and documenting life in the 9th Ward of New Orleans. His recipe and cooking notes are from his food and culture blog, scrumptiouschef.com