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New Year's: Stewed Black-Eyed Peas

Source of Recipe


Emeril Lagasse






List of Ingredients



• One 1-lb. link andouille or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices
  
• 1 cup chopped yellow onions
  
• 1/2 tsp salt
  
• 1/4 tsp cayenne
  
• 4 cloves garlic, peeled
  
• 5 sprigs fresh thyme
  
• 4 bay leaves
  
• 3 tsp finely chopped fresh parsley leaves
  
• 8 cups chicken stock
  
• 1 lb. dried black-eyed peas, rinsed, sorted over, soaked overnight in water to cover, and drained
  
• 1 Tbsp minced garlic
  






Instructions



1. 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.
   
   
2. 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 1-1/2 hours.
   
   Remove the bay leaves and serve warm.
   
   Makes 8 to 10 servings.