The only major change I made to this was I used smoked ham hocks, which I cooked for an hour just covered in water, instead of cook ham. Next time I will try the petite diced tomatoes as the regular diced was a little too big. Cooked the onion and a couple of cloves of garlic in a saute pan before adding to the broth. I did strain the fat from the broth (Thank God for my Oxo fat separator!). Added everything to the pot along with a 1/2 tsp of my Dad's creole seasoning. Did need to add some salt at the end of cooking. Since I soaked the peas overnight, I cooked this for about 5 hours on low with the lid slightly off for the extra liquid to evaporate.
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The only major change I made to this was I used smoked ham hocks, which I cooked for an hour...