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Creole Crowder Peas


  • 2 pounds crowder peas in the hull, which will yield about 2 cups of shelled peas
  • 1 small onion
  • 1 small bell pepper (I like red ones)
  • 3 garlic cloves
  • 4 slices of bacon
  • Pinch of thyme
  • Crushed bay leaf
  • Pinch of rosemary
  • 2 slices of country ham (or any rich, salty ham)
  • Olive oil
  • Emeril's Original Essence
  • 1 tablespoon chopped fresh parsley


  • Chop the onion, bell pepper, garlic and bacon together. Put a tablespoon of olive oil in the bottom of a black iron pot and gently cook the vegetables and ham until soft, about 5 minutes. Add the peas, cover with water, add the herbs and one-half teaspoon of Emeril's essence seasoning. Bring up to a boil, then lower heat and let gently cook, partially covered for 45 minutes. The peas should be tender and redolent with flavor. If there is too much liquid, boil the beans for a few minutes to reduce. Add the country ham, cut in small cubes, simmer for 5 minutes, and adjust the seasonings. Stir in the fresh parsley and serve over rice.