I love smothered Black eye peas and so does my son. So I made a pot for Tailgating food to enjoy while watching my LSU Tigers play.
This recipe uses Tasso as the flavoring / meat.
To start heat the Kamado Grill by FLO Grills 300 degrees
Using a Black Iron pot, or dutch oven, I melted 1 stick of butter
Once melted add both chopped onions and celery, about a cup of each.
Stir till the onions are clear. Add 3 cloves of garlic smashed Add The Tasso and let it get browned.
Once incorporated I add my pre-soaked black eye peas, (1 bag full)
Stir to heat the peas then add one box of Chicken broth, stir and let is cook down. (approx 15 mins.) Liquid needs to just cover the peas
Cook with out a lid.
Check on the peas every 10 -15 to stir, making sure not to burn peas on the bottom of the pot. After 45 mins I add 2-3 table spoons of Worchester sauce, salt and pepper to taste and your favorite hot sauces to you liking. Stir in and add water to cover the peas as needed. Checking every 10- 15 mins to stir and add water as needed. Total cook time approx. 2 hours.Serve over rice or by itself. take off the Kamado and let it sit for about 5 mins and the liquids with begin to thicken. Serve in by themselves or over a bed of rice.
1 Stick Butter
1/2 Lbs. Tasso cubed
3 Garlic Cloves
1 cup Onions Chopped
1 Cup celery Chopped
16 oz Chicken Broth
Salt, Pepper, Worchester sauce, and hot sauce to taste. Add water during the cooking process as the flavor concentrate add more water to cover the Black eye peas.