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Black Beans and JambalayaThe temps have dropped down here in Louisiana and sleet/snow is on it’s way. It’s no secret that the best way to stay warm is with a good, hearty meal. Chefs and foodies in the know religiously suggest gumbo when it comes to a cold weather foodstuff that Louisiana does well. But there are other dishes from the bayou that will warm your soul when the weather is bad. One of them is Black Eyed Peas. We serve it as a side with our Cabin Special. It pairs well with a steaming cup of gumbo and heaping mound of jambalaya. So hurry to the store to get your ingredients before you get frozen in!

Black Eyed Peas
Yields 1 qt.


1/2 lbs. Black eyed peas
1/4 cup Celery chopped
1/2 cup Onions chopped
1/2 cup Bell Pepper chopped
1/2 lb. Ham Hocks (deboned and chopped)
1 1/4 oz. Cajun seasoning
1/2 tsp Garlic powder
1/4 tsp Black pepper
2 tbsp Vegetable oil
Water to cover beans 1 inch


Boil Ham hock in water until tender, remove hock and reserve boiling stock. Debone hock and chop skin and meat into 1/2” dice.

Wash beans and place in a 3 qt. pot

Add ham hocks and vegetables

Add water and boiling stock to cover beans by 1” and bring to a boil

Stir in seasoning and oil

Lower heat to a slow boil (simmer) and allow to cook, stirring frequently, until beans are tender and gravy thickens (approximately 3 hours)

Remove from heat and serve as is or over rice