Spicy Dixieland Ham Stew

A classic Southern stew with a little Cajun kick.

Serves: 8
Cook Time: 1 Hours

Ingredients

• 4 cups Smithfield Ham, cooked thoroughly and cut into large dice-size pieces
• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon Cajun seasoning
• 1 teaspoon hot sauce
• 1/4 teaspoon pepper
• 2 cups frozen black-eyed peas
• 3 cups chicken stock
• 3 cups water
• 1 (15-ounce) can white hominy, rinsed and drained
• 1 (10-ounce) package frozen cut okra
• 1 (14.5 ounce) can stewed tomatoes
• 4 cups collard greens, cut into thin ribbons
• Salt and pepper

Steps

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 and water to the pan and allow to come to a simmer (approximately 20 minutes). Stir in hominy, okra, stewed tomatoes and collard greens and cook until collard greens have wilted (approximately 30 minutes). Add additional stock for desired consistency. Salt and pepper to taste.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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