Southern Black Eyed Peas w/Smoked Turkey
Ingredients
- 1 lb Smoked Turkey drum stick, wings, etc.
- 6 cup Chicken Stock I use the low-sodium stock or broth
- 1 lb Dried Black Eyed Peas washed, rinsed, and sorted
- 1 tbsp Worcestershire Sauce w - sauce
- 3 tbsp Cajun Seasoning
- 3 Bay Leafs I used dried
- 6 clove Garlic Cloves
- 2 tbsp Bacon Grease can use butter or olive oil
- 1 White Onion finely diced
- 1 Green Bell Pepper diced fine for taste
- 1 Celery Rib diced fine for taste
- 1 Jalapeno finely diced for taste
- Fresh Parsley for garnish
Instructions
- Begin by checking the smoked turkey. It should be tender enough to fall off the bone. If it’s not, gently shred the meat from the bone.
- In a large pot, heat 1 tablespoon of bacon grease. Add in the finely chopped white onion, green bell pepper, celery, small jalapeño, and minced garlic. Add 2 bay leaves and 2-3 teaspoons of Creole Kick seasoning. Pour 1 tablespoon of Worcestershire Sauce. Sweating the vegetables until they are soft but not translucent, preserving their integrity. Add a little butter to enhance the flavor.
- Pour in the prepared and sorted black-eyed peas. Add the shredded turkey. Pour in 6 cups of low-sodium chicken stock or broth. Let everything simmer for about an hour or until the peas are tender.
- Take a small portion of the black-eyed peas and mash them in a separate container. Add this mashed mixture back to the pot to create a creamy consistency.
- Continue to simmer and adjust the thickness to your liking.
- Your Southern Style Black Eyed Peas are now ready. You can garnish with freshly chopped parsley if desired.
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