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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Andouille and Black-Eyed Pea Chili Recipe

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This recipe for Andouille and Black-Eyed Pea Chili is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound andouille sausage, cut into ¼" cubes
1 large red bell pepper, seeded and chopped
1 tablespoon vegetable oil
3 medium yellow onions, chopped
2 cans (14½-ounce) low-sodium beef broth
2 cans (15½-ounce) black-eyed peas, rinsed and drained
1 bay leaf
2 teaspoons chili powder
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
½ teaspoon salt
1 teaspoon ground cumin
6 cups hot cooked rice
Directions:
Directions:
Brown the meat and vegetables: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add sausage and cook, stirring occasionally, until browned -- 5 to 7 minutes. Pour off excess fat. Add onions and pepper and cook until onions are golden brown -- 5 to 6 minutes.
MAKE THE CHILI: Add bay leaf, broth, and black-eyed peas, stirring well. Add chili powder, cumin, and thyme. Bring to a boil and reduce heat to low. Simmer uncovered for 25 minutes.
TO SERVE: Add parsley and salt, stirring well. Serve hot over cooked rice.

 

 

 

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