Ingredients
- 2 cups dried black-eyed peas or 4 cups fresh or frozen
- 1 ½ pounds andouille sausage or other good-quality smoked sausage
- ¼ pound chunk of country or smoked ham
- 6 cups chicken stock or water
- 1 tablespoon bacon grease or olive oil
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 tablespoon minced garlic
- 3 sprigs fresh thyme or 1 1/2 teaspoons dried
- 2 bay leaves
- 1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes
- 1 teaspoon freshly ground black pepper
- ½ teaspoon pickling spice
- Salt to taste
- 4 cups cooked rice
- Chopped green onions, Tabasco sauce and cider vinegar for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
650 calories; 34 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 31 grams protein; 90 milligrams cholesterol; 1362 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
- Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
- Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
- To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.
3 hours
Dining and Cooking