Tag Archives: Tony Cachere’s

My First Crack at Field Peas


It’s nice to get settled back into my regular routine. The past two weeks involved a lot of travel and lots of sweat in the kitchen. All part of being a volunteer of Mercy Chefs. I was given an awesome chef coat, too. Does that make me a chef? Maybe not, but I look cool rockin’ it with a pair of plaid shorts.

Much of the time we eat beans and rice. When we get tired of beans and rice, we will vary our menu with rice and beans. This is part of our effort to extricate ourselves from debt bondage and I will be relieved when we are delivered from it.

I’ve eaten Glory Foods‘ field peas many times, but today I decided to make them myself. I find a lot of similarity between my bean recipes, but what more do you want than mirepoix and some meat for flavor?

I must warn you that I use Tony Chachere’s cajun seasoning a lot. I was reminded of this Friday in Louisville, MS. I had already made 200 pounds of meatloaf with the aid of two assistants and I was tasked with heating up some broccoli as our initial batch of vegetables ran out. I tossed the infernal crucifer into the pan to steam and liberally applied Tony Cachere’s. The chef comes in and spots the spices and said, “You and your cajun seasoning!” What can I say? I like it.

Based on the ingredients on hand I determined that the best course of action was to use the “seek and dump” method.

1 pound field peas, rinsed and sorted
2 slices bacon, chopped
1 smoked ham shank piece
1 12 ounce bag Pictsweet Seasoning Blend (I’d chop my own vegetables if I wasn’t feeling puny from my travels.)
2 tablespoons minced garlic
1 teaspoon Tony Cachere’s
1 tablespoon beef base
2 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon oregano

Brown bacon and ham shank. Add seasoning blend and garlic and sauté until onions are translucent.

Dump remaining ingredients and stir to combine.

Cover and summer on low, stirring occasionally for approximately 1 1/2 hours or until peas are tender.

Remove ham shank and remove and chop meat. Return to pot.

I don’t use a lot of salt as I use a lot of salty cajun seasoning and salty meat. Once done, season to taste.

Serve on rice. Or whatever.

Best. Guacamole. Ever.

The lighting wasn’t the greatest, but this avocado mash was a delightful guacamole green.

There was a time when I held great disdain for guacamole. I just scraped it off my Mexican food. Even the scrapings of guacamole would make me burp guacamole flavor. I don’t know if there is ever a time when a guacamole belch is pleasant.

Maybe a year ago, a friend offered some guacamole. My immediate reaction was to refuse it but something inside told me to try it. I dipped a chip and I was hooked. I ate all of his guacamole.

I don’t make it all the time because avocados are kinda pricey and I sometimes get irritated at the ten minutes of effort to make it.

Bear in mind that I cannot stand cilantro. I can detect it in the most minute amounts. It is an indescribable flavor that makes me think of well, I can’t describe it. If you choose to add cilantro don’t tell me about it as it makes me seethe with rage. The moment when David Banner’s eyes turn a scary whitish blue. Or is it bluish white?

Here’s my take on guacamole:

4 avocados
1/2 onion, minced
4 peperoncini, minced (I used Mezzetta brand)
4 cloves garlic, minced
1 tablespoon parsley
1/2 teaspoon fresh ground pepper
1 teaspoon Tony Cachere’s
1 teaspoon chili powder
1 teaspoon cumin
4 ounces corn
8 ounces kidney beans
1/2 can Rotel with habaneros
Juice from 1/2 lime

Peel and mash avocados. If you are a guacamole champion, you will leave some chunks in it. Add all ingredients and mix well. Normally, I mince a fresh Serrano instead of pickled peppers, but I use what I have on hand. If you try the Mezzetta peperoncinis with dill and garlic, you’ll be impressed. Crazy Tasty. Without the SPAM. Someday I may show you my quadruple decker SPAM sandwich. Or is it quintuple? Yeah, I’m pretty sure I have heart disease.

Sausage Egg Salad Sandwich


Every Easter, we end up with a couple of dozen boiled eggs.  Boiled eggs are great, but what else can you do?  You can always make deviled eggs.  I wanted a simple sandwich today, so I made egg salad.

I have never made egg salad before, but there’s nothing to it.  Eggs, mayo, mustard, etc.  I did not use any recipes for inspiration for this endeavor. Fortunately, I had the forethought to write it down.  DO NOT skip the smoked sausage.  The sausage really brings out the egg flavor.  And the sausage flavor.


9 boiled eggs

4 peperoncini

1/2 link smoked sausage

1/2 teaspoon paprika

1 teaspoon Tony Cachere’s cajun seasoning

1/2 teaspoon garlic powder

2 tablespoons mayonnaise

2 tablespoons spicy brown mustard

Note:  I have not received any promotional consideration for any of the above products.  These are products I use regularly prefer.  I certainly won’t shill a product I don’t believe in.


Cut sausage link in half and throw in a skillet to heat up.  While the sausage is sizzling, chop boiled eggs and place into a bowl.  Mince peperoncini and add to the eggs.  Dump in paprika, cajun seasoning, garlic powder, mayonnaise, and mustard.

Once the sausage is good and sizzly, take one half of the sausage and half it again.  Then, chop those two quarters and throw the pieces into the egg mixture.  The other half sausage link makes a great snack while you are making egg salad.  Or you can give it to the kids since they probably won’t be eating any egg salad.

Mix the ingredients together and throw on some bread.  Enjoy.

I would really appreciate any feedback when you try this recipe.  It’s a work in progress.  I may cut back on the cajun seasoning because of the salt content, but my wife said it was perfect.  I also think it may do well with a teaspoon of balsamic vinegar, but that is for another culinary adventure.