Rinse and pick through the dried peas to remove any shriveled, broken, discolored or blemished peas, loose skins and other debris. Place the peas in a large bowl; add water to the beans until the water is covering by 2 to 3 inches over the peas. Soak overnight.
Strain the water from the peas and give them a rinse.
Add them to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos and creole seasoning to a boil over medium-high heat.
Place the lid on the pot, reduce heat, and simmer 3 to 4 hours or until peas are tender.
Serve as is or with rice.
Time-Saving Tip: You could also use a crock-pot if desired.Recipe adapted from Paula Deen Magazine
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