Directions:

1. In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
2. Add onions and pepper and sauté until tender, about 5 minutes.
3. Add peas, chicken broth, and coin.
4. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
5. When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.

The post Hayward Family’s Blackeye Peas first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/hayward-familys-blackeye-peas/feed/ 0 https://static.camelliabrand.com/recipes/nye-black-eyed-peas/ https://static.camelliabrand.com/recipes/nye-black-eyed-peas/#respond Tue, 08 Jan 2019 03:41:27 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37553 Chef Ryan Shepherd is a seasonings expert and culinary educator. He is formerly the executive chef of research and development at Chef Paul Prudhomme's Magic Seasoning Blends in New Orleans and enjoys making food taste good.

The post NYE Black Eyed Peas first appeared on Camellia Brand.]]>

Ingredients:

• 1 lb. Camellia Blackeye Peas
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, peeled & crushed
• 4 ea bay leaves
• 1/2 tsp thyme, dried
• 1 tsp sage, dried and rubbed
• 1 tsp black pepper, ground fine
• 1/2 tsp cumin, ground
• 1/2 tsp granulated garlic
• 1/2 tsp basil leaves, dried
• 1 tsp smoked paprika
• 1 tsp oregano, dried
• 1 lb. ham, diced
• 2 tbsp Kosher salt

Directions:

1. Heat the olive oil in a 6 qt. pot over medium heat.
2. Add the onions and garlic and sweat until they smell sweet and look translucent.
3. Add the bay leaves and other seasonings along with the ham. Toast well for 2 minutes.
4. Add the black eyed peas and water – bring to a boil for 5 minutes.
5. Lower the heat and simmer for 1 hour.
6. Serve hot over white rice!

Chef Ryan Shepherd, Executive Chef of LH Hayward & Co.,  is a seasonings expert and culinary educator. He is formerly the executive chef of research and development at Chef Paul Prudhomme’s Magic Seasoning Blends in New Orleans and enjoys making food taste good.

The post NYE Black Eyed Peas first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/nye-black-eyed-peas/feed/ 0 https://static.camelliabrand.com/recipes/pableauxs-monday-night-red-beans/ https://static.camelliabrand.com/recipes/pableauxs-monday-night-red-beans/#respond Mon, 05 Dec 2016 19:51:11 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31754 Ingredients: , soaked , preferably andouille, sliced into coins   , chopped , chopped , chopped , minced Tony Cachere’s read more ...

The post Pableaux’s Monday Night Red Beans & Rice first appeared on Camellia Brand.]]>

Ingredients:

• 1 pound Camellia Brand Red Kidney Beans, soaked
• 1 pound good smoked sausage, preferably andouille, sliced into coins
• 3 tablespoons oil
• 2 medium onions, chopped
• 1 rib celery, chopped
• 1 bell pepper, chopped
• 6 to 8 cloves garlic, minced
• Tony Cachere’s Creole Seasoning
• Salt and pepper
• 1 tablespoon dried basil
• Pinch rubbed sage
• 3 bay leaves
• Crystal Hot Sauce
• 1 bunch green onions, chopped
• 1 bunch flat-leaf parsley, minced
• Cooked rice for serving

Directions:

1. Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
2. Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
3. Drain water off the soaked red beans and add the beans to the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
4. Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
5. Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
6. Serve hot with cooked white rice, extra parsley and more hot sauce.

Guest blogger Pableaux Johnson is a New Orleans-based food writer and photographer. He spent the summer of 2016 traveling the country with the Red Beans Roadshow, a pop-up dinner series that brings a bit of New Orleans to restaurants across the U.S.

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