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| Smoked Sausage And Black-Eyed Peas
1 pound of smoked sausage
1 cup of chopped yellow onion
1/2 teaspoon of salt
1/4 teaspoon of cayenne pepper
4 garlic cloves
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons of finely-chopped parsley
8 cups of chicken stock
1 pound of black-eyed peas
1 tablespoon of minced garlic
6 Cornbread muffins
1 tablespoon of chopped green onions |
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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. Sauté 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. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. |
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