|1 pounds||Smoked sausage|
|1 cup||Chopped yellow onion -; (1 medium)|
|¼ teaspoon||Cayenne pepper|
|5||Sprigs Fresh thyme|
|3 teaspoons||Finely-chopped parsley|
|8 cups||Chicken stock|
|1 pounds||Black-eyed peas|
|1 tablespoon||Minced garlic|
|1 tablespoon||Chopped green onions|
In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1½ hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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