"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Erylynne's (Walker) Blackeyed Peas & Kielbasa Recipe

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This recipe for Erylynne's (Walker) Blackeyed Peas & Kielbasa, by , is from STONE WALKER FAMILY CULINARY DELIGHTS, 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:  
dave holmes

Category:
Category:

Ingredients:  
Ingredients:  
2 bags frozen blackeyed peas
1 lb. Polish Kielbasa
1 medium onion
2-3 slices of bacon
Salt and pepper to taste

Directions:
Directions:


Slice Kielbasa into 1/2" slices
Chop medium onion - about 1/4 cup

Directions:
Place frozen peas in pot holding 4-6 cups of water
Bring to boil
Add onion, kielbasa...medium heat for 30-45 minutes
Season with salt and pepper to taste (1 tsp salt and 1/2 tsp black pepper)
Add bacon slices (for flavoring...can substitute bacon drippings (2 tbsps)
Simmer another 45 minutes...until slightly thickened.

Serve over white rice with cornbread on the side.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
l hour and 30 mins.
Personal Notes:
Personal Notes:
Erlynne, daughter of Earl and Annie L. Walker, granddaughter of Johnny and Della Walker, and great granddaughter of Joe and Lettie Walker grew up on the Walker farm in Okolona MS. A pot of peas was always cooking on the big black wood burning stove in the Walker kitchen. Erlynne added "Kielbasa" sausage to blackeyed peas when she would fix this dish for her children. It later became a welcome home dish for us.

 

 

 

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