Ingredients

2 tablespoons vegetable or canola oil

2 lbs smoked meat (such as ham hocks or turkey wings)

1 medium white onion, chopped

2 large carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced or pressed

6 sprigs fresh thyme

8 cups low-sodium chicken broth, plus more as needed

Creole Cajun seasoning, to taste

1 lb dried black-eyed peas, pre-soaked and drained

2 handfuls fresh chopped collard greens

Hot sauce, for serving (optional)

1 1/4 cups self-rising flour

1/2 cup fine yellow cornmeal

1/2 teaspoon Cajun seasoning

2 teaspoons fresh thyme or 1 teaspoon dried thyme

1 cup whole milk, room temperature

3 tablespoons unsalted butter, melted and lightly cooled

Instructions

Step 1: Heat the oil in a large Dutch oven or stock pot over medium-high heat. Once shimmering, add the smoked meat and cook until golden brown on each side, about 2-3 minutes per side.

Step 2: Add the chopped onion, carrot, and celery. Sauté with the meat, stirring often, until the vegetables soften, about 3-4 minutes. Then stir in the garlic, thyme, chicken broth, and season with Creole Cajun seasoning. Ensure the meat is submerged in the broth.

Step 3: Reduce heat to medium-low, cover the pot, and simmer undisturbed for 1 hour.

Step 4: Remove the meat from the pot and let cool briefly. Reduce the pot’s heat to lowest. Tear the meat off the bones with a fork or your hands, discard bones and excess fat, then return the meat to the pot.

Step 5: Stir in the pre-soaked black-eyed peas and collard greens. Combine well, cover, and braise over medium-low heat for 1 hour.

Step 6: Taste the peas for tenderness and the seasoning. If needed, cook longer until peas and greens are tender. Adjust seasoning with more Creole Cajun seasoning and add extra broth if you want a looser stew.

Step 7: Meanwhile, prepare the biscuit batter. In a large bowl, mix the self-rising flour, cornmeal, Cajun seasoning, and thyme. Stir in the milk and melted butter until a sticky batter forms.

Step 8: Spoon heaping tablespoons of the biscuit batter onto the surface of the stew.

Step 9: Cover the pot and simmer over medium heat until the biscuits rise and cook through, about 15 minutes.

Step 10: Serve the stew hot in bowls with cornbread biscuits on top or alongside. Add a few dashes of hot sauce if desired. Enjoy!

Tips & Variations

Soaking black-eyed peas overnight reduces cooking time and improves texture.

Swap smoked turkey wings for ham hocks if you prefer a leaner option.

For a vegetarian version, omit smoked meat and use vegetable broth with smoked paprika for depth.

Add diced tomatoes or a splash of apple cider vinegar for extra brightness in the stew.

Use buttermilk instead of whole milk in the biscuit batter for a tangier flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much. The cornbread biscuits are best eaten fresh but can be wrapped tightly and refrigerated for 1-2 days; reheat in a warm oven until warmed through.

FAQs

Do I have to soak the black-eyed peas before cooking?

While soaking is not strictly required, it helps reduce cooking time and results in more tender peas. If you skip soaking, expect to simmer the peas longer until they soften.

Can I make this stew in a slow cooker?

Yes, brown the meat and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the biscuit batter in the last 30-40 minutes if you want to bake them on top.