Destrehan Plantation

The Back Story
1 tablespoon unsalted butter
1 large onion, chopped
2 tablespoons fresh garlic, minced
½ teaspoon dried thyme
1 pinch Kosher salt
Fresh ground black pepper to taste
1 pound black-eyed peas, rinsed, sorted and pre-soaked 
6 smoked turkey necks
4 cups chicken stock
½ pound fresh okra, sliced
1 large tomato, diced
1 cup steamed white or brown rice, ready made
1. In a skillet or a large Dutch oven, heat butter over medium-high heat. Add onions and cook until tender. Add garlic and cook for an additional minute. Stir in thyme, salt and pepper.
2. Add peas, smoked turkey necks and chicken stock. Bring to a rolling boil, about 2 minutes. Reduce heat to a simmer and cover. Allow peas to cook for 30 minutes or until tender. Add okra and tomatoes and cook for an additional 2 minutes.  Serve with steamed white rice.
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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