NEW YEAR BLACK EYED PEAS WITH ANDOUILLE SAUSAGE

by Chef Scotty in


ORIGINALLY POSTED TO FACEBOOK 12.28.14

New Year's Day is on the way.... and no New Year's Day is complete without a helping of Black-Eyed Peas for luck. Here is how I enjoy my Black- Eyed Peas...I hope you enjoy it too. -Scotty 

SCOTTY'S NEW YEAR BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE

1 pound dry black-eyes peas rinsed and soaked overnight
A couple "glubs" of grape-seed or olive oil
1 cup diced yellow onion
1 cup chopped celery
1 cups chopped red bell pepper
3 garlic cloves, smashed and chopped
8 ounces sliced andouille sausage
1-1 1/2 quarts sodium free chicken or turkey stock
3 sprigs fresh thyme
2 tablespoons ITK's "Soul-Licious" seasoning
2 teaspoons ITK's "Little Bit More" seasoning

Begin by adding the oil to a heavy cast iron Dutch oven, or your favorite bean pot. Heat the oil and Sauté the "holy trinity" (onions, celery, and bell pepper) until tender. Add the chopped garlic, Soul-Licious, and Little Bit More seasonings. 
Next add your drained black-eyed peas, and cover with the stock. I used turkey stock that I made after Thanksgiving...but that's just me.
Add the andouille and fresh thyme to the pot. Give it's good stir, and start a slow and low simmer. Cook about 45 minutes, stirring every once and awhile, until peas are tender. Remember legumes sink to the bottom of the pot, and will scorch if not stirred once and awhile. 
Adjust seasoning if needed, and serve on up with homemade cornbread or my “Corn & Smoked Gruyère Madeleines” (found on the recipe page of the ITK website)
Enjoy....and HAPPY NEW YEAR!