Ingredients:

  • 1 lb dried black-eyed peas, picked over and rinsed
  • 6 cups low sodium chicken broth
  • 1 lb smoked ham hocks or smoked pork shoulder
  • 12 oz andouille sausage, sliced into rounds
  • 1 large yellow onion, diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 0.5 tsp salt (adjusted to taste at end)

Instructions:

  1. Rinse the dried black-eyed peas and ensure no small stones remain. Place the peas, diced onion, bell pepper, celery, and garlic into the Crock Pot.
  2. Place the smoked ham hocks or pork shoulder directly in the center, nestled into the peas. Pour the chicken broth over the ingredients until covered by at least 2 inches of liquid. Add the thyme, paprika, cayenne, and bay leaves.
  3. Cover and cook on Low for 7-8 hours (recommended) or High for 4-5 hours until the peas are tender and the meat is falling off the bone.
  4. Remove the ham hocks. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Stir in the sliced andouille sausage and cook for another 20 minutes until fragrant and the broth has thickened.