Don’t forget to eat plenty of Black Eyes for the New Years so that you are sure to have plenty of luck for 2014.

Cajun Black Eyed Peas

1 pound dried black-eyed peas

½ pound Cajun sausage, sliced thin
¼ cup vegetable oil
½ cup onion, diced
½ cup celery, diced
½ cup green bell pepper, diced
3 tablespoons garlic, minced
1 ½ tablespoons flour
4 – 5 cups chicken stock
½ tablespoon of chicken bouillon granules
½ cup sliced green onions
¼ cup chopped parsley
Salt and black pepper to taste
Slap ya Mama to taste, Cajun seasoning
Louisiana Hot sauce to taste

Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add smoked sausage and sauté 3 -5 minutes.

Add onions,celery, bell pepper and garlic. Sauté 3-5 additional minutes,stirring occasionally.
Sprinkle in the flour and blend well into the vegetable mixture. Add peas, stock, chicken bouillon and season using salt and pepper.

Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about an hour to an hour and half.
When peas are tender, add green onion, parsley, season to taste using salt, pepper, Cajun seasoning and Louisiana Hot Sauce.