Ingredients Jump to Instructions ↓

  1. 1-pound link andouillle or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices

  2. 1 cup chopped yellow onions

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon cayenne

  5. 4 cloves garlic, peeled

  6. 5 sprigs fresh thyme

  7. 4 bay leaves

  8. 3 teaspoons finely chopped fresh parsley leaves

  9. 8 cups Chicken Stock

  10. 1 pound dried black-eyed peas, rinsed, sorted over, soaked overnight in water to cover, and drained

  11. 1 tablespoon minced garlic

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove the bay leaves and serve warm.

  3. Yield : 8 to 10 servings


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