Show:
The Essence of Emeril
Episode:
New Year's Day Football Feast
Smoked Sausage and Black-Eyed Peas
Getting reviews...
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 356
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 53 mg
- Sodium
- 870 mg
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 356
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 53 mg
- Sodium
- 870 mg
Ingredients
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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