Creole Butter & Jalapeno Marinade 
More Spice Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeCraving something cozy? This French Onion Black Eyed Peas recipe by @ChefBradleyBayou is just what you need to bring good luck into the New Year. With Tony Chachere’s Jalapeño Butter Marinade and More Spice Blend, every bite brings the heat.
Ingredients
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1/2 cup unsalted butter
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3 Tbsp cooking oil
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4 large onions, sliced
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5 cloves garlic, minced
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2 green bell peppers, diced
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4-5 stalks celery, diced
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6 cups beef broth (+ more if necessary)
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2 Tbsp apple cider vinegar
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1 lb dried black-eyed peas, soaked for 4-12 hours
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1 lb (2 medium) smoked ham hocks (OR 1 lb smoked turkey leg)
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5 bay leaves
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4 Tbsp Tony Chachere’s Jalapeño Butter Marinade (divided)
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4 Tbsp Tony Chachere’s More Spice Blend (divided)
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1 1/2 cup heavy cream
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1/2 cup grated parmesan cheese
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1/2 cup grated gruyere cheese
- Clear
Directions
- Slowly caramelize onions on low heat in a heavy-bottomed pan with unsalted butter and 1 Tbsp oil. Cook until a rich, deep brown color, about 45 minutes – 1 hour. Once onions are to your liking, remove from the pan and set aside.
- In a 8 qt pot with 2 Tbsp oil, saute bell peppers and celery until translucent, adding garlic at the end until aromatic. Add apple cider vinegar and caramelized onions back into the pot.
- Add broth, ham hocks, bay leaves, 2 Tbsp Tony’s Jalapeno Butter Marinade, and 2 Tbsp Tony’s More Spice Blend. Mix well, and bring to a boil. Reduce the heat to simmer, cover, and cook for 45 minutes.
- Add strained black-eyed peas and 1-2 C extra stock if the base is too thick. Bring back to a boil, and reduce to a simmer. Cover and cook for 1 hour. (You can reduce the time by 1 hour using canned cooked black-eyed peas)
- Uncover and remove ham hocks and bay leaves. Simmer for 30 more minutes uncovered, or until black-eyed peas are to the desired tenderness.
- Whip heavy cream until medium peaks form, and it is solid enough to hold its shape.
- Gently fold in 1 tsp Tony’s Jalapeno Butter Marinade, 2 tsp Tony’s More Spice Blend, parmesan, and gruyere cheese. Top servings of black-eyed peas individually with a dollop of mousse.
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