Best Emerils Stewed Black Eyed Peas Recipes

Emeril's Stewed Black-Eyed Peas image

Provided by Diana Adcock

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 lb other ham or 1/4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 lb black-eyed peas, rinsed and picked over
2 quarts chicken stock or 2 quarts low-sodium chicken stock
2 tablespoons minced fresh flat leaf parsley

Steps:

With a sharp knife score the fat on the ham hocks 1/4-inch deep.
Heat the vegetable oil in a large heavy stockpot over medium high heat.
Add the tasso and cook, stirring often, until heated through, about 3 minutes.
Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
Cook, stirring often for 2 minutes.
Add the black-eyed peas and chicken stock.
Bring to a boil over high heat.
Reduce heat to medium low.
Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
Remove the bay leaves and discard.
Cut the meat from the hock, discarding the skin and bones.
Return meat to the pot.
Stir in the parsley.
Serve.

Emeril's Hoppin' John image

Provided by Meredith .F

Categories Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon garlic, chopped
1 lb black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
bay leaf
1 teaspoon dry thyme leaves
salt
black pepper
cayenne
3 tablespoons green onions, finely chopped
3 cups white rice, steamed

Steps:

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
Adjust seasonings, and garnish with green onions.
Serve over rice.

Mama's Black-Eyed Pea Casserole by Emeril image

Provided by HappyTune

Categories Onions

Time 11m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium yellow onion, diced
2 garlic cloves, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10 ounce) can diced tomatoes (recommended ( Ro-tel)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can mild enchilada sauce
2 -3 dashes louisiana hot sauce
2 tablespoons Emeril's Original Essence
1 (6 -8 count) package corn tortillas
butter
2 cups grated cheddar cheese
chopped green onion, for garnish

Steps:

Brown the ground beef in large skillet.
Drain the excess grease and the add onion, garlic, jalapeno and Essence.
Cook the mixture for 3 to 5 minutes or until the onion has softened.
Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
Add a few dashes of hot sauce.
Simmer until warm, about 10 minutes.
Preheat oven to 350°F.
Tear the tortillas into large pieces.
Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
Cook for 35 to 45 minutes.
Remove from the oven, cut slices approximately 2 by 2 inches and serve.
Garnish with chopped green onion.