(Adapted from Emeril Lagasses’s recipe)
Serves 6 - 8
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)
1. Slice the sausage and cook it in a large pot over medium heat to render some of the fat. (Mine didn’t yield much.)
2. 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.
3. Add the chicken stock, black-eyed peas, and minced garlic.
4. Bring to a boil, and simmer, covered for about 1 ½ hours, until the peas are tender. Serve garnished with green onions, if desired.