BLACK-EYED PEA AND SAUSAGE STEW
Using canned black-eyed peas slashes time in this hearty and flavorful stew using simple ingredients.
Provided by Amy
Categories Soup
Time 20m
Number Of Ingredients 10
Steps:
- Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
- Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
- Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
- Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
- Serve garnished with chopped fresh parsley, if desired.
Nutrition Facts : Calories 374 kcal, Sugar 8 g, Sodium 957 mg, Fat 17 g, SaturatedFat 5 g, Carbohydrate 37 g, Fiber 9 g, Protein 20 g, Cholesterol 41 mg, ServingSize 1 serving
BLACK-EYED PEA SAUSAGE STEW
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
BLACK-EYED PEAS AND SAUSAGE STEW
Black-Eyed Peas and Sausage Stew uses canned black-eyed peas and smoked sausage to create the perfect winter stew recipe with all the classic flavors of Louisiana.
Provided by Barbara
Categories Entree Main Course Soup
Time 1h
Number Of Ingredients 11
Steps:
- In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
- Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
- Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
- Once the vegetables are tender, add them to the black eyed peas.
- To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
- Add the smoked sausage to the peas and stir.
- Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.
SMOKED SAUSAGE AND BLACK-EYED PEAS
Steps:
- 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. Saute 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.
BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE
Provided by Julia Reed
Categories dinner, for one, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
- Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
- Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
- To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 5 grams, TransFat 0 grams
BLACK-EYED PEAS AND HOT SAUSAGE STEW
This recipe came together after reading several other Black-eyed Pea resipes on RecipeZaar. I love black-eyed peas and they are cheap and a great way to extend the more expensive premium sausage we enjoy. I served this with white rice but cornbread or a cornmeal dumpling would be a great accompaniment . The sausage used if very much like kielbasa ADDED AUG 16 2008 I browned the sausage without any fat, renedering the little fat in the sausage out and browned the onions with it, add a little vegetable oil of your choice is your sausage is very lean and you don't get enough fat out of it to brown the onions etc.
Provided by Bluemonkey
Categories Stew
Time 1h15m
Yield 2-3 quarts, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Using a large soup pot heat up the pan on a medium heat.
- Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
- Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
- Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender. DO NOT BOIL HARD.
- Add tomatoes one at a time reserving any liquid and breaking them up as you add them. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
- Let the pot come to a hard simmer for cook another 20-30 minutes.
Nutrition Facts : Calories 272.9, Fat 14.4, SaturatedFat 4.8, Cholesterol 26.3, Sodium 1036.2, Carbohydrate 22.9, Fiber 5.4, Sugar 4.7, Protein 13.4
LUCKY NEW YEAR'S BLACK-EYED PEA STEW
This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money. Don't worry! Napa cabbage has such a subtle flavor that you won't even know it's there. Eat this on New Years Day to bring luck all year long!
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
- Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
- Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.
Nutrition Facts : Calories 815.4 calories, Carbohydrate 89.2 g, Cholesterol 82 mg, Fat 36.2 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 1141.5 mg, Sugar 6.1 g
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- 1. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.
- 2. Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
- 3. Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.
BLACK-EYED PEA STEW WITH SAUSAGE RECIPE - GAIL SIMMONS
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4/5 Total Time 2 hrsAuthor Gail Simmons
- In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.
- Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
- Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.
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