Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 0.5 lb smoked Andouille sausage, sliced into rounds
  • 1 large smoked ham hock
  • 3 strips thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 6 cups low-sodium chicken stock
  • 1 tbsp Creole seasoning
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Render the 3 strips thick cut bacon in your pot over medium heat until crispy and the fat has coated the bottom. Remove the bacon bits but leave the liquid gold behind. Add the 0.5 lb smoked Andouille rounds and sear until the edges are caramelized and dark. Note: This browning creates the Maillard reaction compounds that define the broth's depth.
  2. Toss in the 1 large yellow onion, 2 stalks celery, and 1 green bell pepper into the rendered fat. Sauté for 6 minutes until the onions are translucent and the pepper smells fragrant. Add the 4 cloves minced garlic and 0.5 tsp dried thyme, stirring for exactly 60 seconds until the garlic is pale gold but not brown.
  3. Deglaze the pot with a splash of the 6 cups chicken stock, scraping the bottom vigorously. Add the 1 lb dried black eyed peas, the 1 large smoked ham hock, and the remaining stock. Stir in the 1 tbsp Creole seasoning, 1 tsp cayenne, 1 tsp smoked paprika, and 0.5 tsp black pepper. Bring to a boil, then immediately drop to a low simmer.
  4. Cover the pot partially and simmer for 1 hours 15 mins until the peas are tender and the liquid has thickened. Remove the ham hock, shred any meat back into the pot, and discard the bone and fat. Taste the broth — it should be vibrant and spicy. For a thicker consistency, smash a half cup of peas against the side of the pot and stir them back in.