Recipe courtesy of B. Smith

Red Pepper Black-Eyed Pea Gravy

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  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 2 cups
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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.