Recipe Wednesday: Put it ALL in a Pot!
You might be the type of person who only eats black-eyed peas on the first day of the new year. You are the ones who are missing out!
- 1 pound of Earl Campbell Sausage
- 1 cup chopped yellow onion (1 medium)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 4 cloves of garlic
- 5 sprigs of fresh thyme
- 4 bay leaves
- 3 teaspoons finely chopped parsley
- 8 cups chicken stock
- 1 pound black-eyed peas
- 1 tablespoon minced garlic
- 6 cornbread muffins
- 1 tablespoon chopped green onions
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.