Black Eyed Peas And Hot Sausage Stew Recipes

BLACK-EYED PEA AND SAUSAGE STEW

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.

BLACK-EYED PEA SAUSAGE STEW

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.

BLACK-EYED PEAS AND SAUSAGE STEW

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.

BLACK-EYED PEA STEW

Steps:

• Sort and wash peas; set aside.
• Heat oil in a large saucepan over medium heat.
• Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
• Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.
• Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
• Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
• Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
• Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
• Stir in salsa, if desired.