Another Great Recipe from 1,000 Gluten Free Recipes

Yesterday was a little hectic and I am so thankful for the crock-pot.  When I was working full time the crock-pot was my best friend.  At last count, I have 3 and if you count the slow cooker feature in my oven that makes 4.  

For any of you that follow me on a regular basis or know me personally, you know that I can not follow a recipe.  Not even my own.  Yesterday I made Creole Black-Eyes and Rice for the Crock-pot (Recipe #110375 on  The recipe is traditionally made for New Years Day when I either have ham or a ham bone to add.  This time no such luck.  I used a couple of slices thick bacon, rendered the fat, added in the chopped onions, bell peppers and in keeping with Cajun cooking diced celery.  I allowed the vegetables to cook a little in the fat before adding the soaked peas, tomato sauce and hot water.  I have found that by bringing the water to a boil before adding to the peas it really gets the cooking started and cuts the cook time. 

The peas cooked for about 4 hours before adding in the remaining ingredients.  When the seasonings and sauces were added about a cup more of hot water was added.  The peas then cooked on low for about 2 more hours before dinner.  Here is the recipe as posted.

Creole Black-Eyes and Rice for the Crock Pot

1 (16  ounce) package dried black-eyed peas
1/2 lb lean ham, pieces or 1 meaty ham bone
3 cups water
1 medium onion, chopped
6-8 green onions, chopped
1 cup chopped fresh parsley
1 medium green bell pepper, chopped
2-3 garlic cloves, minced
1-1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon cajun seasoning
1/4 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 (8  ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lb smoked sausage, sliced (andouille is best)
hot cooked rice
green onion, fans (to garnish) (optional)

Sort and wash peas.  Place in a large pan, cover with warm water and allow to soak overnight.  Drain the peas and place in large 4 quart crock pot.  Add ham or ham bone to peas along with 3 cups of water.

Stir in rest of ingredients except the cooked rice and green onion fans.  Turn crock pot to low and allow to cook for 6 to 8 hours.  Stir after 5 to 6 hours and check to see if additional water may be needed.  If peas are to thick, add warm water to crock pot until desired consistency.

Serve over cooked rice and garnish with green onion fans.

As I was reviewing the recipe I realized that I also left off the sliced green onions.  In my house  you have to serve green onions and cornbread with this dish.  The green onions were saved to serve on the side.  There are 2 more recipes from that are represented on that plate.  Authentic Southern Fried Okra (Recipe #378981) by 1 Fat Chef and Dilled Green Tomatoes (Recipe #43721) by Sharon123.   BTW, I have met Sharon and she is a super lady. 
I did try a new recipe from Carol Fenster’s book 1,000 Gluten-Free Recipes.  On page 46 of the book is Corn Muffins with Chives.  Her intro stated that “These muffins taste like cornbread (with the addition of chives), but are easier to make in muffin pans.”  After making the recipe I do agree. 

The muffins were made pretty much as per recipe.  I know, I know… I go again.  The oil was reduced to a little over 1/4 cup and initially I forgot to add the chives and realized this right after the batter was spooned into the muffin tin.  After scraping the batter back into the bowl, mixing in the chives and then spooning back into the muffin tin, the finished product produced 10 beautiful muffins.  They did release well from the muffin tins and tasted great with the peas.
 Pure comfort and oh so good.  The meal is pretty healthy…but don’t tell my husband.  What’s on tap tonight?  Another great recipe from and a red cabbage slaw from 1,000 Gluten-Free Recipes.

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