Blackeyed Peas

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Blackeyed Peas

Ingredients

  • 1 pound Andouille or kielbasa sausage, sliced in half length wise and cut into
  • 1/4 inch thick slices
  • 1 cup chopped yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 garlic cloves, peeled
  • 5 sprigs fresh thyme
  • 4 bay leaves
  • 3 teaspoons finely chopped fresh parsley
  • 8 cups chicken stock
  • 1 pound dried blackeyed peas, rinsed, soaked in water overnight then drained
  • 1 Tbsp garlic, minced

Instructions

Brown the sausage in a large saucepan over med. heat. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves and parsley. Cook, stirring until the onions are wilted, about 5 minutes. Add the stock, peas and garlic. Bring the mixture to a boil then reduce the heat to med.-low and simmer uncovered until the peas are tender, about 1 1/2 hours. Remove bay leaves and serve. Makes 8-10 servings. Kick it up a notch and garnish with Emeril's seasoning.

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