I love Black-Eyed Peas and I found this Smoked Sausage and Black-Eyed Peas recipe a few years back from the New Orlean’s Master Chef, Emeril. Everyone knows that I love Emeril Lagasse and I’ve been making black eyed peas for many years… but I like to change up my recipes from time to time, depending on my mood and what’s on hand in my kitchen.
I must say, I think this version of Smoked Sausage and Black-Eyed Peas is one of the best recipe for black eyed peas that I have ever tasted! The seasoning is perfect. As a bonus, it is very easy to make! Yum!
A delicious pot of Black-Eyed Peas is always good for the soul anytime of year.
Ali in the Valley
Smoked Sausage and Black-Eyed Peas
One 1-pound link andouillle or kielbasa sausage (sliced in half lengthwise and cut into 1/4-inch-thick slices)
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic (peeled)
5 sprigs fresh thyme
4 bay leaves
3 teaspoons finely chopped fresh parsley leaves
8 cups Chicken Stock
1 pound dried black-eyed peas (rinsed, sorted over, soaked overnight in water to cover, and)
1 tablespoon minced garlic
Brown the sausage in a large saucepan over medium 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 gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2 hours.
Remove the bay leaves and serve warm.