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Black-eyed peas with Andouille Sausage and Rice Recipe

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This recipe for Black-eyed peas with Andouille Sausage and Rice, by , is from Gianni V's Stolen Recipes, 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!

Contributor:  
Contributor:  
Julia Reed/John Miller

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dried black-eyed peas
1.5 lbs. andouille sausage or other good-quality smoked sausage
1/4 pound country ham hock
6 cups chicken stock or water
1 T bacon grease or olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 T minced garlic
3 sprigs fresh thyme or 1.5 tsp. dried
2 bay leaves
1 tsp. red pepper flakes (medium heat, 2 is hot)
1 tsp. ground black pepper
1/2 tsp. pickling spice
Salt to taste

RICE
1-2 cups (I prefer brown rice)

Directions:
Directions:
STEP 1
Rinse and soak dried peas overnight in water to cover by 3 inches. Or use the quick method of boiling peas for one minute, cover pot and let sit for an hour.

STEP 2
Drain peas and place in a 6- to 8- quart pot with half of the andouille (whole), the ham and the stock.

Heat to boiling, then reduce to a simmer.

STEP 3
Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft (10-20 minutes.)

STEP 4
Add onion and celery and remaining seasonings to the pot with the peas.

Simmer for 2 to 2.5 hours until the peas are tender and the liquid begins to thicken.

STEP 5
Cook rice according to instructions.

Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas.

Remove the whole sausage from the pot and the ham, chop roughly and return to pot

Cook for 15 minutes.

Serve over cooked rice

Remove bay leaves and fresh thyme (if using).

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
A wonderful dish that can be made without the sausage or the sausage on the side.

 

 

 

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