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Black-Eyed Peas




Source of Recipe


Cooking with Paula Deen July/Aug2007


Recipe Introduction


Serves 12-15


List of Ingredients




2 lbs dried black-eyed peas
1 lb smoked sausage
1 onion, chopped
1/2 tsp Tony Chachere's Orginal Creole seasoning
1/4 tsp cayenne pepper
3 ti 4 cloves garlic, minced
4 bay leaves
3 tsp finely chopped fresh parsley
1 tsp dried thyme
8 Cups Chicken Broth

Recipe



Rinse Peas and set aside.

Split sausage links in half then cut into 1/4 inch thick sausages. In a large stockpot, brown sausage over med. 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 1/2 hours or until peas are tender. Remove Bay leaves before serving.