Derby Andouille Sausage – Black Eyed Peas
~ adapted from Kent Rathbun of Abascus Restaurant ~
Heat 2 ounces bacon fat or canola oil; cook 4 cloves minced garlic until toasted; add 1 large diced onion (or 2 medium).
Cook onion until translucent.
Add 2 bay leaves and 1 tablespoon creole seasoning.
Add 2 cups dry black-eyed peas.
Keep stirring.
Deglaze with a bottle of Guinness. Reduce the liquid by two-thirds. Pour 1 quart chicken stock to cover, simmer and cook 1 hour or until black-eyed peas are tender.
Dice and add 1 of each– red, yellow, green bell pepper.
Slice 1 pound andouille sausage and add to mixture.
Stir in 1 tablespoon chopped thyme, 2 teaspoons kosher salt, and 1 tablespoon tabasco sauce.
Chop 1 bunch scallions to be added.
If liquid runs low or cooks down too much, pour in 1/2 quart beef broth. Get the right consistency, you’ll love this meal; easy to warm up the next day, tastes better as flavors set in more.
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