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  • 6 slices smoked bacon, cut crosswise into ¼-inch pieces
  • 4 Catch a Fire Cajun Garlic cloves, minced
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 2 bay leaves
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups chicken broth
  • 2 cups dried black-eyed peas
  • 1 teaspoon kosher salt
  • 3/4 teaspoon Catch a Fire Cajun Seasoning
  • 1 tablespoon apple cider vinegar
  • 1 cup long-grain white rice
  • 6 green onions, thinly sliced


In large saucepot, cook bacon over medium-high heat 6 to 8 minutes or until crisp. Stir in Catch a Fire Cajun Garlic, celery, bell pepper and onion. Cook 4 to 5 minutes or until vegetables begin to soften.
Add bay leaves, tomatoes, broth, black-eyed peas, salt and Catch a Fire Cajun Seasoning. Heat to boiling, then reduce heat to simmer. Cover and cook 1 hour or until peas are tender. Stir in vinegar.
Meanwhile, prepare rice as label directs.
Serve black-eyed pea mixture over rice, garnished with scallions.

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