Black-Eyed Peas & Rice



  • 1 tablespoon olive oil
  • ½ cup bacon fat
  • 1 large ham hock
  • ½ pound smoked sausage, sliced

  • 1 cup onion, chopped
  • 1/2 cup each of green and red peppers, chopped
  • 1 pound black-eyed peas, soaked overnight and rinsed or 2 16 oz. cans of black eyed peas
  • 1 cup uncooked long-grained white rice (soak for 5 mins in cold water before adding to pot)
  • 2 cups of chicken stock
  • 1 teaspoon dry thyme leaves
  • 1 clean dime (10 cents)
  • 1 tablespoon D’Empress Special Seeznin’
  • 3 tablespoons finely chopped green onion
  • Lousianna Hot Sauce or Tabasco to taste


  • Heat olive oil and bacon fat in a large cast iron pot or soup pot,
  • add the ham hock and sear on all sides for 4 minutes.
  • Add the smoked sausage, onion, green and red peppers, and  cook for 4 minutes.
  • Add the black-eyed peas, stock, uncooked rice, bay leaves, thyme, and seasonings.
  • Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
  • Adjust seasonings, and garnish with green onions and “Lousianna Hot Sauce” or Tabasco.



D’Empress Special Seeznin’:

  • 1 cup salt,
  • 1/4 cup black pepper,
  • 1/4 cup garlic powder.
  • ¼ tsp cayenne pepper

Mix ingredients together and store in an airtight container for up to 6 months.



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