Stewed Black-Eyed Peas
- 1 lb Link andouille; or kielbasa
- -sausage, sliced in half
- -lengthwise and cut into
- -1/4-inch-thick slices
- 1 c Chopped yellow onions
- 1/2 ts Salt
- 1/4 ts Cayenne
- 4 Cloves garlic; peeled
- 5 Sprigs fresh thyme
- 4 Bay leaves
- 3 ts Finely chopped fresh parsley
- -leaves
- 8 c Chicken Stock
- 1 lb Dried black-eyed peas;
- -rinsed, sorted over, soaked
- -overnight in water to cover
- -and drained
- 1 tb 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.
Makes 8 to 10 servings.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
Air date on GMA 12/16/97
Busted by Barb on 2/20/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 23,
1998
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.
Makes 8 to 10 servings.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
Air date on GMA 12/16/97
Busted by Barb on 2/20/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net"
1998
