Stewed black-eyed peas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Link andouille; or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices |
| 1 | cup | Chopped yellow onions |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne |
| 4 | Cloves garlic; peeled | |
| 5 | Sprigs fresh thyme | |
| 4 | Bay leaves | |
| 3 | teaspoons | Finely chopped fresh parsley leaves |
| 8 | cups | Chicken Stock |
| 1 | pounds | Dried black-eyed peas; rinsed, sorted over, soaked overnight in water to cover and drained |
| 1 | tablespoon | Minced garlic |
Directions
Brown the sausage in a large saucepan over medium heat. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves and parsley. Cook, stirring, until the onions are wilted, about 5 minutes.. Add the stock, peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1½ hours. Remove the bay leaves and serve warm.
Makes 8 to 10 servings.
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Busted by Barb on 2/20/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998