These Black Eyed Peas are some kind of good. We like to serve our peas over rice and have some French bread or cornbread for our dipping pleasures.
Black Eyed Peas
This is what you are going to need-1 pound dried black-eyed peas
½ pound Andouille sausage, sliced thin
¼ cup vegetable oil
½ cup onion, diced
½ cup celery, diced
½ cup green bell pepper, diced
1 tablespoon garlic, minced
1 tablespoon 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
How you do it-
Rinse the peas once in cold water, removing any debris. Drain peas and soak overnight. In a cast-iron Dutch oven, heat oil over medium-high heat. Add sausage and sauté 3 -5 minutes. Next 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 drained 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.