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Stewed Cajun Vegetables and Black-eyed Peas

Stewed Cajun Vegetables And Black Eyed Peas

This is a vegetarian version of a classic Cajun dish in which smoked paprika adds a traditional smoked meat flavour. It’s not necessary to sauté the vegetable garnishes before adding them to the stew however, it would be tastier. If using cooked peas, you’ll need 5 cups.


  • 1½ cups dry black eyed peas
  • 2 bay leaves 
  • 1 onion
  • 1 carrot
  • 1 celery branch
  • ¼ cup olive oil
  • 4 Tbsp tomato paste  
  • 4 garlic cloves, chopped 
  • 3 Tbsp Cajun spices, ground  
  • 1½ Tbsp smoked paprika   
  • Salt and pepper to taste 

Vegetable garnishes

  • 3 medium onions
  • 4 celery branches
  • 2 green Bell peppers
  • 1 yellow Bell pepper
  • ¼ cup olive oil  
  • 2 medium tomatoes 
  • 4 garlic cloves, chopped  
  • ½ bunch parsley
  • 4 green shallots


  1. 1

    Rinse and soak peas in water overnight, refrigerated. The following day drain then place in a pot with 6 cups water and bay leaves. Bring to a boil, lower heat to medium and cook 45 minutes until tender.

  2. 2

    Dice onion, celery and carrot.

  3. 3

    Place in a pan on medium heat with ¼ cup olive oil. Sauté on medium/high for a few minutes to colour slightly, then add tomato paste, garlic, Cajun spices and smoked paprika. Sauté 2-3 minutes more, stirring continuously.

  4. 4

    Drain peas, set aside their cooking water.

  5. 5

    Add peas in the pan and enough cooking water to cover. Simmer for 45 minutes (up to this point everything can be done in advance).

  6. 6

    Clean and cut onions, celery and Bell peppers into 1-inch pieces. Place in a pan with ¼ cup olive oil then sauté lightly for a few minutes until vegetables are tender.

  7. 7

    Cut tomatoes into large cubes then add, along with chopped garlic, to vegetables.  Salt and pepper to taste. Sauté a few more minutes then add to the stew. Simmer on low heat for 30 minutes. Chop parsley and incorporate into stew.

  8. 8

    Serve garnished with slivered green onions.