Red Pepper Black-Eyed Pea Gravy

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
2 cups

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

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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