Black Eyed Peas With Smoked Sausage Recipes

BLACK EYED PEAS WITH ANDOUILLE SAUSAGE

Steps:

• Cook sausage over medium heat in a large Dutch oven until browned, about 10 minutes.
• Add onion, celery, bell pepper, and Cajun seasoning. Cook for 5 minutes, stirring often to loosen any browned bits on bottom of Dutch oven. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies. Add black eyed peas, thyme, salt, pepper, and chicken broth. Stir to combine all ingredients.
• Cover and simmer over medium low heat for one hour or until peas are tender and creamy. Adjust seasonings; if desired, garnish with chopped chives or green onions. Serve over rice. Yield: 6 servings.

BLACK EYED PEAS WITH SMOKED SAUSAGE

Steps:

• If using dried beans soak for 4 or more hours, drain and rinse.
• Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
• Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
• Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.

TAM'S BLACK EYE PEAS

Steps:

• Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
• Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
• Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes

BLACK-EYED PEA SAUSAGE STEW

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.

BLACK-EYED PEAS AND CAJUN SAUSAGE

Steps:

• Pick (remove any bad peas) and wash peas.
• Combine in a sauce pan with sausage, water, seasonings, onions and pepper.
• Cover and simmer over low flame for 1 to 1 1/2 hours, or until tender. Add water if needed. You want to have enough water to make thick gravy.
• Add green onions (scallions) and serve over rice.

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.