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Cajun and Creole   -   Purple Hull Peas   adapted from Prudhomme Family Cookbook

  • 3 Pounds Fresh Purple Hull Peas
  • 4 Quarts Chicken Stock
  • 1 Large Onion -- chopped
  • 2 Stalks Celery -- chopped
  • 1 Large Bell Pepper -- chopped
  • 1 Bunch Green Onion -- chopped
  • 1 Stick Unsalted Butter
  • 1/2 Cup Fresh Parsley -- chopped
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Cayenne
  • 1 Teaspoon Black Pepper
  • 6 Cups Rice -- cooked
Directions In large pot, bring peas and stock to a boil, Boil for 1hour and 15 minutes. adding more stock if necessary. Add everything but the rice. Bring to boil, reduce heat and simmer for 35 minutes or until vegetables are tender and mixture has thickened. Serve over rice.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 2.5, Speed: 2, Overall: 3 Rate this recipe

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