Eula Mae Dore worked for the McIlhenny Company, of Tabasco fame, back in the 60s’ and then became their “star chef,” cooking for company events. She eventually put all her great recipes into a cookbook called Eula Mae’s Cajun Kitchen (Harvard Press, 2002), and this is one of them.
- 1 lb. fresh or dried black-eyed peas, rinsed and picked over
- 1 cup chopped yellow onions
- 2 cloves garlic, peeled
- 1 qt. or more water, as needed
- 3⁄4 tsp. salt
- 1⁄2 tsp. freshly ground black pepper
- 1⁄4 tsp. Tabasco
- 1⁄2 lb. smoked sausage or smoked ham, chopped
- 1⁄4 cup chopped fresh parsley leaves
- 1⁄2 cup chopped green onions (green and white parts)
- Hot cooked long-grain white rice
- Combine the peas, onions, garlic, water, salt, black pepper, Tabasco, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried peas.
- Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mixed together with it.