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Also known as Crowder peas, these delicious little fellas can often be found in frozen form at the store. These are fresh picked right here in Michigan and, like fava beans and so many other seasonal treats, we rush them to the table. Crowders are really a 'Southern' treat and I first enjoyed them when visiting relatives in West Virginia years ago. We called them a "beans and cornbread" treat - good. I've really moved the whole party to Louisiana and greatly modified the recipe, morphing it into a Cajun-style dish. It wouldn't surprise me if there is a similar take somewhere, but I've not found it. I suppose one could substitute black-eyed peas, but as long as we can get Crowder s off the vines, we'll cook 'em just like this. Also note that I am giving this to you exactly as I do it - you follow your taste, culinary instincts and available products as much as you need to. My flavors are superb, so I can't vouch for any substitutions - when I get really picky guests (and I do), this is one offering on the menu that brings them back for more.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.91 view details
  • 6 slices bacon, gently cooked & crumbled (I use only apple smoked)
  • 1 nice ham steak, browned and cubed
  • 1 healthy TBS, pure (real) lard, (or Crisco)
  • 1 healthy TBS bacon drippings
  • 1 onion , diced (I prefer Spanish or yellow here)
  • 1 green pepper, diced
  • 2 stalks celery, diced (I like to use one stalk with its leaves)
  • 2 lbs. shelled crowder peas (thats about 3 lbs in the shell)
  • 4 C veal stock
  • 4 cloves garlic, minced
  • 1 healthy TBS fresh thyme
  • 1 crushed dried bay leaf
  • 1 hearty TBS Cajun seasoning (I make my own, but you can use Emeril's or Chef Paul's)
  • 1/4 tsp fine sea salt
  • Chopped fresh flat leaf parsley, for garnish

Directions

  1. Cook the bacon slowly, until evenly browned. Drain, crumble and set aside.
  2. Brown the ham steak in the same skillet, in the bacon dripping. set aside the ham steak. Let the drippings settle and cool. There's a powerful lot of flavor you'll want in this dish waiting in those drippings. There is also enough salt to reduce what you'll need to finish the dish.
  3. In a large pot, melt the lard and add the rendered drippings from the skillet
  4. Mix the onion, celery, and green bell pepper in the pot, sweating until just tender
  5. Stir in the Crowder peas and the stock
  6. Season with the garlic, thyme, bay leaf and Cajun seasoning.
  7. Bring to the boil. Reduce heat to simmer for about 40 minutes.
  8. Adjust salt and seasoning to you taste.
  9. Add the diced ham and continue cooking for about 5 minutes
  10. Serve with Basmati rice (or your favorite), a side of Braised Greens of your choosing, my Jalapeno Maple Bacon Cornbread. I serve a fresh Peach Cobbler for dessert.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 401g
Recipe makes 6 servings
Calories 706  
Calories from Fat 166 24%
Total Fat 18.52g 23%
Saturated Fat 6.02g 24%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 1029mg 43%
Potassium 1980mg 57%
Total Carbs 95.5g 25%
Dietary Fiber 17.5g 58%
Sugars 11.85g 8%
Protein 43.35g 69%

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Reviews

  • A.L. Wiebe
    September 16, 2014
    This dish looks amazing, Amos! Thanks for this.
    I've cooked/tasted this recipe!
    1 person likes this review

    Comments

    • ShaleeDP
      September 22, 2014
      Very good recipe thanks for sharing.

      Leave a review or comment