Smoked sausage & black-eyed peas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | smoked sausage |
| 1.00 | cup | chopped yellow onion -; (1 medium) |
| ½ | teaspoon | salt |
| ¼ | teaspoon | cayenne pepper |
| 4.00 | garlic cloves | |
| 5.00 | sprigs fresh thyme | |
| 4.00 | bay leaves | |
| 3.00 | teaspoon | finely-chopped parsley |
| 8.00 | cup | chicken stock |
| 1.00 | pounds | black-eyed peas |
| 1.00 | tablespoon | minced garlic |
| 6.00 | cornbread muffins | |
| 1.00 | tablespoon | chopped green onions |
Directions
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@...
02-15-1997
Recipe by: Emeril Lagasse
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