Name: Stewed Black-Eyed Peas
Ingredients: 1 lb Link andouille; or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices; 1 c Chopped yellow onions; 1/2 ts Salt; 1/4 ts Cayenne; 4 Cloves garlic; peeled; 5 Sprigs fresh thyme; 4 Bay leaves; 3 ts Finely chopped fresh parsley leaves; 8 c Chicken Stock; 1 lb Dried black-eyed peas; rinsed, sorted over, soaked overnight in water to cover and drained; 1 tb Minced garlic

The invitation system…encourages people to make a response that “settles things” and, through subsequent counseling, to never doubt that decision. Anyone who is involved in personal evangelism can share countless examples of persons who, though presently living in gross sin, will nonetheless tell the evangelist that they are fine because they “made a decision for Christ” a certain number of years ago. They have never had any change in their life; they have no interest in the church, the Bible, or even God. But they have made their “decision.” Can we not see how dangerous such a system is to the souls of men?

Jim Ehrhard

CATEGORY	CUISINE	TAG	YIELD
Meats		Good, Morning, America	1	Servings

INGREDIENTS

1	lb	Link andouille; or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices
1	c	Chopped yellow onions
1/2	ts	Salt
1/4	ts	Cayenne
4		Cloves garlic; peeled
5		Sprigs fresh thyme
4		Bay leaves
3	ts	Finely chopped fresh parsley leaves
8	c	Chicken Stock
1	lb	Dried black-eyed peas; rinsed, sorted over, soaked overnight in water to cover and drained
1	tb	Minced garlic

INSTRUCTIONS

Brown the sausage in a large saucepan over medium heat. Add the onions,
salt, cayenne, garlic cloves, thyme, bay leaves and parsley. Cook,
stirring, until the onions are wilted, about 5 minutes.. Add the stock,
peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat
to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2
hours. Remove the bay leaves and serve warm.
Makes 8 to 10 servings.
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Single recipes $3 / Yearly $14.95
Air date on GMA 12/16/97
Busted by Barb on 2/20/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,
1998

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