Sausage and Black-Eyed Pea Etouffee
- Ready In:
- 2hrs 5mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 lb pork sausage link, sliced 1/2 inch thick
- 1 large vidalia onion, coarsely chopped (about 1 pound)
- 1 large green bell pepper, coarsely chopped
- 1 bunch scallion, trimmed and coarsely chopped (include some green tops)
- 2 large celery ribs, coarsely chopped
- 2 large garlic cloves, minced
- 2 (16 ounce) packages frozen black-eyed peas
- 3 cups chicken broth
- 2 bay leaves, preferably fresh
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon crumbled thyme leaves
- 1⁄2 teaspoon black pepper (to taste)
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1 (14 1/2 ounce) can diced tomatoes, with sauce
- 1⁄2 cup coarsely chopped Italian parsley
- 2 1⁄2 cups converted rice, cooked by package directions
directions
- Place large Dutch oven over med-high heat for 1 minute; add sausage; cook/stir often, for about 10 minutes or until most of the drippings cook out.
- Pour off all but about 2 tablespoons drippings.
- Add in onion, bell pepper, scallions, celery, and garlic; cook/stir often, over med-high heat for 15-20 minutes or until limp and touched with brown.
- Add in the black-eye peas, chicken broth, bay leaves, salt, thyme, black pepper, and cayenne; bring to a boil.
- Adjust the heat so the mixture bubbles gently, cover, and cook, stirring occasionally, for 45 minutes or until the peas are tender.
- Mix in the tomatoes, cover, and simmer for 15-20 minutes or until the flavors mellow.
- Taste for salt, black pepper, and cayenne and adjust as needed.
- Remove and discard bay leaves; stir in parsley and cook uncovered for 5 minutes more.
- Add a scoop of rice into soup bowl; ladle etouffee on top.
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