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
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.