Smoked Sausage and Black-Eyed Peas
- 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
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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