pork stock | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Wed, 04 Mar 2020 18:42:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png pork stock | Camellia Brand https://static.camelliabrand.com 32 32 Crowder Peas with Smoked Pork Sausage & Green Onions https://static.camelliabrand.com/recipes/crowder-peas-with-smoked-pork-sausage-green-onions/ https://static.camelliabrand.com/recipes/crowder-peas-with-smoked-pork-sausage-green-onions/#respond Thu, 27 Feb 2020 19:32:09 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38721 Simple Southern Soul Food at its very best. Camellia Crowder Peas cook down soft and tender, making a rich, savory brown broth. Serve over hot cooked rice with greens and cornbread for an inexpensive, delicious down-home meal.

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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:

  1. In large kettle on medium heat, brown sausage; set aside and drain excess grease
  2. Add garlic, celery and chile peppers and sauté until fragrant and soft
  3. Add pork stock and Crowder Peas
  4. Bring to boil
  5. Reduce to simmer and cook one hour
  6. Add chopped green onions and continue simmering until peas are tender
  7. Season with salt and pepper to taste
  8. 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

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