Smoked Sausage and Black-Eyed Peas (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound smoked sausage |
1 cup chopped yellow onion (1 medium) |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
4 cloves of garlic |
5 sprigs of fresh thyme |
4 bay leaves |
3 teaspoons finely chopped parsley |
8 cups chicken stock |
1 pound black-eyed peas |
1 tablespoon minced garlic |
6 cornbread muffins |
1 tablespoon chopped green onions |
Directions:
1. In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
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