BLACK-EYED PEA SAUSAGE STEW
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
BLACK-EYED PEA AND SAUSAGE STEW
Using canned black-eyed peas slashes time in this hearty and flavorful stew using simple ingredients.
Provided by Amy
Categories Soup
Time 20m
Number Of Ingredients 10
Steps:
- Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
- Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
- Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
- Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
- Serve garnished with chopped fresh parsley, if desired.
Nutrition Facts : Calories 374 kcal, Sugar 8 g, Sodium 957 mg, Fat 17 g, SaturatedFat 5 g, Carbohydrate 37 g, Fiber 9 g, Protein 20 g, Cholesterol 41 mg, ServingSize 1 serving
BLACK-EYED PEAS AND SAUSAGE STEW
Black-Eyed Peas and Sausage Stew uses canned black-eyed peas and smoked sausage to create the perfect winter stew recipe with all the classic flavors of Louisiana.
Provided by Barbara
Categories Entree Main Course Soup
Time 1h
Number Of Ingredients 11
Steps:
- In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
- Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
- Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
- Once the vegetables are tender, add them to the black eyed peas.
- To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
- Add the smoked sausage to the peas and stir.
- Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.
LUCKY NEW YEAR'S BLACK-EYED PEA STEW
This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money. Don't worry! Napa cabbage has such a subtle flavor that you won't even know it's there. Eat this on New Years Day to bring luck all year long!
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
- Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
- Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.
Nutrition Facts : Calories 815.4 calories, Carbohydrate 89.2 g, Cholesterol 82 mg, Fat 36.2 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 1141.5 mg, Sugar 6.1 g
BLACK EYED PEA SAUSAGE
My grandmother in Alabama made these years ago as an inexpensive subsitute for pork sausage. My Mom still makes these for me. There was never a real recipe, so the last time she made them, she measured her ingredients as best she could to come up with this. OK, so they don't REALLY taste like sausage, but the sage does give them a hint of sausage flavor. I like these with biscuits but also like them as stand alone snacks or with a plate of veggies and corn bread. This can be made with leftover peas or canned peas.
Provided by ColCadsMom
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix peas, flour, egg, and sage.
- Shape into 8 patties.
- Heat oil in skillet over medium heat.
- Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.
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