• 1 Lb Black-eyed peas, dry
• 10-12 Cups Water
• 2 Tbs Oil
• 1 Large Onion, chopped
• 1 Bell pepper, chopped
• 1-2 Jalapeno peppers, finely minced
• 2 Tsp Creole seasoning
• Salt and pepper to taste.
• 1 Lb Texas Cajun Crawfish Sausage, sliced or diced
• 1/2 Cup Chopped parsley
• 2 Bay leaves
• Ham bone or ham hock for seasoning

Cooking Instructions:

Heat the oil in a large pot, and add the onions, bell pepper and jalapeno; sauté until tender, about 5 minutes.  Add the hambone, peas, and seasonings and bring to a boil.  When boiling, add the sausage (raw).

Reduce to a simmer and cook one hour, until the beans are creamy and tender.   Add additional water if necessary.  Check seasonings.

May be served over rice as a main course, as a side dish, or thinned with ham stock and served as a soup.

Makes about 8 servings.