In a large pot, over medium heat, render Earl’s 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 Earl Campbell Sausage in the center of a shallow bowl. Garnish with green onions.

You might also grab a quick and easy ‘corn kit’ and make up some cornbread muffins and serve them on the side.

Bon Apetit~