Ingredients:

  • 1 lb dried black-eyed peas, rinsed and picked over
  • 1 lb smoked ham hock
  • 12 oz andouille sausage, sliced into rounds
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 2 dried bay leaves
  • Salt and black pepper to taste

Instructions:

  1. Rinse the dried black-eyed peas under cold water, discarding any stones or shriveled beans. Place the peas, diced onion, celery, bell pepper, and minced garlic into a 6-quart slow cooker.
  2. Add the smoked ham hock and the sliced andouille sausage to the slow cooker.
  3. Pour the chicken broth over the ingredients until submerged. Stir in the Cajun seasoning, dried thyme, smoked paprika, and bay leaves.
  4. Cover and cook on LOW for 7–8 hours (or HIGH for 4 hours) until the peas are tender and the ham is falling off the bone.
  5. Remove the ham hock from the pot. Shred the meat, discarding the bone and excess fat, then return the shredded meat to the slow cooker.
  6. Taste and adjust seasoning with salt and pepper. Stir well to allow the starches from the peas to thicken the broth before serving.