Sausage And Black Eyed Pea Etouffee Food

SMOKED SAUSAGE AND BLACK-EYED PEAS

Steps:

• 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.

BLACK-EYED PEA AND SAUSAGE STEW

Steps:

• Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
• Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
• Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
• Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
• Serve garnished with chopped fresh parsley, if desired.

SHRIMP AND BLACK-EYED PEA ETOUFFE

Steps:

• Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
• Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.

BLACK EYED PEA SAUSAGE

Steps:

• Mix peas, flour, egg, and sage.
• Shape into 8 patties.
• Heat oil in skillet over medium heat.
• Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.

BLACK-EYED PEAS WITH SAUSAGE AND TOMATOES

Steps:

• Cook sausage in a little water in a large skillet over low-to-medium heat. Break up sausage with a spoon; continue cooking and stirring until sausage is no longer pink. Drain any remaining water (if needed).
• Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes.
• Open cans of diced tomatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but do not drain the second can of peas.
• Add tomatoes (drained) and black-eyed peas (one drained, one with liquid) to the sausage and onion mixture in skillet. Simmer, covered, for 30 minutes over low heat.
• Salt and pepper to taste, if desired.
• Sprinkle shredded cheddar cheese over skillet mixture.
• Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.