Essential Shreveport Soul Recipes
Written by
Robert Washington
Published on
September 20, 2016
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Ingredients
- 2 large smoked ham hocks, rinsed and patted dry
- 5 (1-inch) slices salt pork, rinsed and patted dry
- 3 large smoked pork neck bones, rinsed and patted dry
- 2 pounds purple hull peas, rinsed
- ½ yellow onion, sliced
Click here for more ingredients and directions
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