Smoked sausage and black-eyed peas

Yield: 8 servings

Measure Ingredient
1 pounds Smoked sausage
1 cup Chopped yellow onion -; (1 medium)
½ teaspoon Salt
¼ teaspoon Cayenne pepper
4 \N Garlic cloves
5 \N Sprigs Fresh thyme
4 \N Bay leaves
3 teaspoons Finely-chopped parsley
8 cups Chicken stock
1 pounds Black-eyed peas
1 tablespoon Minced garlic
6 \N Cornbread muffins
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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