Dec. 28, 2008
Cajun Recipes: Black Eyed Peas in a Creole Roasted Red Pepper Gravy Recipe
This Creole-inspired dish would probably be more "authentic" if I used tomatoes, but I just love the taste of roasted red peppers, so I had to use them. That being said, I'm sure this dish would be just as delicious with tomatoes or fire roasted tomatoes if you prefer. You could also add carrots and celery to complete the "holy trinity". Not to mention, this spicy dish would be a great way to follow tradition of eating black eyed peas on New Years! Scott & I will be traveling on New Years day, but once we come home, I plan to make my healthy version of Hoppin' John in Pudge-Free Holidays.
Per Serving (with brown rice) 341 cals, 3g fat, 65g carbs, 14g protein
Per Serving (without rice): 232 cals, 2g fat, 42 carbs, 11g protein
A quick and easy Cajun-inspired meal that's wholesome and spicy.
Chef's Note: Creole seasoning may be substituted for Cajun seasoning.
½ cup onion, diced
1 cup vegetable broth
8 ounces roasted red bell peppers (in water)
¼ tsp Cajun seasoning
2 whole bay leaf
a dash of liquid smoke
a dash of hot sauce
Drain the roasted red bell peppers and set aside. Line a medium pot with 1/4 cup broth and saute onions until translucent, about three minutes. Transfer onions to blender and add red bell peppers. Blend until smooth and creamy. Return mixture to the pot and add Cajun spice, beans, leaves and liquid smoke. Cover and bring to a boil over high heat. Once boiling, reduce to low and simmer until thoroughly warmed. Add hot sauce and season with salt and pepper to taste. Add part or all of the remaining broth if desired (for a thinner gravy and a milder flavor). Serve over cooked brown rice or barley.