Recipe - Stewed Black-Eyed Peas

1 pound Link andouille; or kielbasa
sausage, cut or sliced up in half
lengthwise and cut into
1/4inchthick slices
1 cup Chopped yellow onions
One half teaspoon Salt
One fourth teaspoon Cayenne
4 Cloves garlic; peeled
5 Sprigs fresh thyme
4 Bay leaves
3 teaspoon Finely chopped fresh parsley
leaves
8 cup Chicken Stock
1 pound Dried blackeyed peas;
rinsed, sorted over, soaked
overnight in water to cover
and drained
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 mediumlow 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.

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Air date on GMA 12/16/97

Busted by Barb on 2/20/98

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998