Ingredients

• 1 tablespoon olive oil
• 1 large onion diced
• 1 large green bell pepper diced
• 1 jalapeño pepper diced
• 1 stalk celery diced
• 2 cloves garlic diced
• 1 pound smoked ham chopped
• 2 tablespoon Historic Lynchburg Cajun Spice & Seasoning
• 1 Tablespoon Historic Lynchburg Jalapeño Pepper Sauce
• 1 pound blackeyed peas sorted through, rinsed, soaked and drained
• 4 cups chicken broth or more as needed
• Salt and fresh black pepper to taste
• Cooked white rice for serving
• Chopped parsley for serving

Instructions

1. Heat a large pot to medium heat and add the olive oil.
2. Add the onion, peppers and celery and cook them until softened, about 5 minutes.
3. Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
4. Add the Historic Lynchburg Cajun Spice & Seasoning, blackeyed peas and chicken broth. Bring to a quick boil, then reduce the heat.
5. Simmer for 1 hour, or until the beans are nicely softened, but not mushy.
6. Serve over rice and garnish with chopped parsley.

Notes

Ron Appetit’