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 tsp. salt
1/4 tsp. cayenne
4 garlic cloves, peeled
5 sprigs fresh thyme
4 bay leaves
3 tsp. finely chopped fresh parsley
8 cups chicken stock
1 pound dried blackeyed peas, rinsed, soaked in water overnight then drained
1 Tbsp garlic, minced
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.