| 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.
A Message from our Provider:
“You can fool yourself. You can never fool God”