Black-eyed peas
Recipe by Judy Walton
2 lbs. dried black eyed peas 1 lb. smoked sausage 1 onion, chopped ½ tsp. Tony Chachere’s Original Creole Seasoning ¼ tsp. cayenne pepper 3 to 4 cloves garlic, minced 4 bay leaves 3 tsp. finely chopped fresh parsley 1 tsp. dried thyme 8 cups chicken broth
1. Rinse peas and set aside. Split sausage links in half, then cut into ¼ inch thick slices. In a large stockpot, brown sausage over medium heat, about 4 minutes. Add onion, seasoning, cayenne pepper, garlic, bay leaves, parsley, and thyme. Cook for about 4 minutes, stirring occasionally. Add peas and chicken broth; bring to a boil. Reduce heat and simmer for about 1 ½ hours, or until peas are tender. Remove bay leaves before serving.
side dishes, vegetables December 08, 2013 15:52
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