| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce11 | 8 | servings | |
INGREDIENTS
| 1 | lb | Smoked sausage |
| 1 | c | Chopped yellow onion -; (1 medium) |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 4 | Garlic cloves | |
| 5 | Sprigs Fresh thyme | |
| 4 | Bay leaves | |
| 3 | ts | Finely-chopped parsley |
| 8 | c | Chicken stock |
| 1 | lb | Black-eyed peas |
| 1 | tb | Minced garlic |
| 6 | Cornbread muffins | |
| 1 | tb | Chopped green onions |
INSTRUCTIONS
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. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2455 broadcast 12-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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