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Ingredients:
- 12 – 16 ounces smoked sausage
- 1 cup chopped yellow onion
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 4 whole cloves garlic
- 5 sprigs of fresh thyme
- 4 bay leaves
- 3 teaspoons finely chopped Italian parsley
- 8 cups chicken stock
- 1 pound dried black-eyed peas, rinsed and drained
- 1 tablespoon minced garlic
- Minced green onions, to garnish (optional)
Directions
- Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)
- Add the onions, salt, cayenne, whole garlic cloves, bay leaves, thyme, and parsley to the pan. Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften.
- Add the chicken stock, black-eyed peas, and minced garlic.
- Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender. Serve garnished with green onions, if desired.
