Black Eyed Pea Loaf With Creole Sauce

“I know I found this in a magazine or newspaper, but I don't know which one. I thought the recipe sounded wonderful but with the addition of the Creole Sauce, I thought it would be extraordinarily delicious.”
2hrs 10mins

Ingredients Nutrition


  1. Black Eyed Pea Loaf:
  2. Cook peas with ham, Tabasco, and water.
  3. Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
  4. Drain, reserve 1 cup liquid.
  5. Combine peas, 1 cup liquid and remaining ingredients.
  6. Stir well until well blended.
  7. Spoon mixture into a greased 9x5x3-inch loaf pan.
  8. Bake at 350° for 45 minutes or until firm.
  9. Cool in pan 10 minutes.
  10. Serve with Creole Sauce.
  11. Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
  12. Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
  13. Dissolve cornstarch in water, stirring until well blended.
  14. Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
  15. Yield 2 cups.

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