Smoked Sausage and Black-Eyed Peas

Yield:
8 to 10 servings
Level:
Easy
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

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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4.8 27
This was my first time making and trying Black- Eyed Peas. They turned out amazing. This recipe is super easy, and the ingredients are mostly pantry staples. All I needed was smoked sausage. Will definitely make this again. Only regret is that there were only two of us here to eat any :D item not reviewed by moderator and published
I made this for x-mas my family loved them. I also took them to a birthday party every one wanted to know who made the black eye peas they were a big hit. My Dad always call and want to know when I am going to make them again. Keep up the good work Emeril. item not reviewed by moderator and published
Outstanding! I did use a ham bone and pieces of ham in place of the sausage, since I had these left over from Christmas. Very strong smell when initially cooking, but just perfect after the 1 1/2 hours! Great way to ring in the New Year! item not reviewed by moderator and published
I made this recipe about 4 years ago for Christmas, it is so good, that was the first time we tried black eyed peas, very easy and tasted recipe. item not reviewed by moderator and published
This recipe was great!! I used manda sausage and I changed the amount of chicken stock...I only used 6 cups instead of 8. The amount of flavor in this recipe was awesome. I also had to cook the peas for about 2 hours and 15 minutes. I will be making this again!! Great job Emeril. item not reviewed by moderator and published
This is an exceptional dish, very tasty. I already love black eyed peas, but this took them to a whole new level. I did not soak the peas, but they were perfect after about two hours of cook time. I used a nitrate free smoked Italian chicken sausage from Vons - which had nice flavor though I'm sure the regular pork kind would be better. Also, stirred in some greens about five minutes before serving. Yum!! This one is going in the winter rotation. item not reviewed by moderator and published
Very tasty. I have made this recipe for several years, but never rated it. I will make it for New Years, but I have made it on other occasions as well. I usually use Andouille smoked sausage which gives it a Cajun flavor, but it is excellent recipe and my family loves it. item not reviewed by moderator and published
I had never made black eyed peas before using this recipe. It was super easy and turned out delicious! My family came over on New Years Day and raved about how good the beans were. I am going to make them again today. I served the beans with Krustez Corn Bread and some honey butter, the whole thing was super yummy, item not reviewed by moderator and published
Easily the best black eyed pea recipe I've ever done. Perfect for New Year's Day. Out freakin' standing! I may cook it a little less next time, though, as I prefer a somewhat firmer peas. item not reviewed by moderator and published
I hate black eyed peas. Hate. But, they're a New Year's Tradition and the rest of my family likes them, so I googled this recipe and, I have to tell ya, they were amazing! What great flavor! My husband added greens and Louisiana hot sauce to his, but I thought the recipe didn't need anything extra - it was perfect! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen