Red Pepper Black-Eyed Pea Gravy (Sara Moulton) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
1 tablespoon vegetable oil |
1/2 cup shallots (approximately 4 shallots), finely chopped |
3 tablespoons red wine |
3/4 teaspoon hungarian hot paprika |
3/4 teaspoon creole seasoning |
2 tablespoons clam juice |
1/2 cup chicken stock |
1 (15-ounce) can black-eyed peas, rinsed and drained |
2 bay leaves |
2 large red bell peppers, roasted, skin removed |
chopped parsley, for garnish |
Directions:
1. In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm.
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