Name: Blackeyed Peas
Ingredients: 1 pound Andouille or kielbasa sausage, sliced in half length wise and cut into; 1/4 inch thick slices; 1 cup chopped yellow onion; 1/2 teaspoon salt; 1/4 teaspoon cayenne; 4 garlic cloves, peeled; 5 sprigs fresh thyme; 4 bay leaves; 3 teaspoon finely chopped fresh parsley; 8 cup chicken stock; 1 pound dried blackeyed peas, rinsed, soaked in water overnight then drained; 1 Tbsp garlic, minced

Blackeyed Peas

Ingredients

1 pound Andouille or kielbasa sausage, sliced in half length wise and cut into
1/4 inch thick slices
1 cup chopped yellow onion
1/2 teaspoon salt
1/4 teaspoon cayenne
4 garlic cloves, peeled
5 sprigs fresh thyme
4 bay leaves
3 teaspoons finely chopped fresh parsley
8 cups chicken stock
1 pound dried blackeyed peas, rinsed, soaked in water overnight then drained
1 Tbsp garlic, minced

Instructions

Brown the sausage in a large saucepan over med. 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 boil then reduce the heat to med.-low and simmer uncovered until the peas are tender, about 1 1/2 hours. Remove bay leaves and serve. Makes 8-10 servings. Kick it up a notch and garnish with Emeril's seasoning.