Spicy Ham Stew Wednesday, October 31, 2012


1 lb ham, cooked thoroughly and diced
2 TBSP olive oil
1 large sweet onion, chopped
4 garlic cloves, minced
1 tsp Cajun seasoning
1 tsp hot sauce
1/4 tsp pepper
2 cups frozen black-eyed peas
3 cups chicken stock
3 cups water
1 15 oz can hominy, rinsed and drained
1 10 oz pkg frozen cut okra (or 2 cups fresh okra, sliced)
1 14.5 oz can diced tomatoes
4 cups frozen collard greens
Salt and pepper


Add olive oil to a large stock pot and saute onions with garlic, Cajun seasoning, hot sauce, and pepper until onions are translucent. Add black eyed peas, chicken stock, ham, and water to the pan and allow to come to a simmer (approximately 20 minutes). Stir in hominy, okra, tomatoes, and collard greens and bring back to a simmer. Cook until collard greens have wilted (approximately 30 minutes). Add additional stock for desired consistency. Add salt and pepper to taste.

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