black-eyed peas with andouille
(1 rating)
Visiting New Orleans in January I found the people to be very superstitious and traditional. They would never eat anything other than black-eyed peas and cabbage on New Years Day. Peas represent health and cabbage wealth.
(1 rating)
yield
6 serving(s)
Ingredients For black-eyed peas with andouille
-
1/2 pkgandouille sausage
-
1/2 conions, vidalia, peeled
-
1/2green bell pepper
-
1/2red bell pepper
-
3 cblack eyed peas
-
1 cchicken stock, light
-
1/2 tspkosher salt
-
1/2 tspblack pepper
How To Make black-eyed peas with andouille
-
1Heat a large skillet over medium-high heat. Add Andouille and cook until browned on both sides for about 5 minutes total. Transfer to a bowl. In the same skillet add onion and bell peppers and cook for 5 minutes, or until wilted. Add peas, chicken stock, Andouille, salt, and pepper and cook 5 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black-Eyed Peas with Andouille:
ADVERTISEMENT