Bayou Black-Eyed Peas
Bayou Black-Eyed Peas
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Category
Entrees
Cuisine
Cajun
Servings
6 servings
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
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2 boxes Melissaโs Steamed Black-Eyed Peas
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4โ5 thick bacon slices, chopped
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5 ounces smoked sausage or turkey, diced (about 1 cup)
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1 large onion, diced
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1 celery stalk, diced
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2โ3 teaspoons minced garlic
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1 jalapeรฑo, minced
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2 teaspoons fresh thyme, minced
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1 bay leaf
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1โ2 teaspoons Creole seasoning
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7โ8 cups chicken broth
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2 cups chopped Tuscan kale
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Salt and pepper, to taste
Directions
In a large, heavy sautรฉ pan, cook the chopped bacon over medium heat until brown and crispy (approximately 4โ5 minutes). Add the diced sausage and continue to sautรฉ for another 2โ3 minutes. Remove the bacon and sausage with a slotted spoon and set aside.
In the same pan, add the diced onion, celery, minced garlic, jalapeรฑo, thyme, and bay leaf. Sautรฉ for 3โ5 minutes until the onion softens and releases its aroma.
Pour in the chicken broth and season with Creole seasoning and salt. Stir and bring the mixture to a boil.
Reduce the heat to a simmer and add the chopped Tuscan kale along with the reserved bacon and sausage. Cook for about 10 minutes, stirring occasionally.
Add the steamed black-eyed peas and continue to simmer for an additional 10 minutes, or until the broth reaches your desired thickness. If the mixture becomes too thick, add a bit more broth or water.
Remove the bay leaf, adjust the seasoning with salt, pepper, and additional Creole seasoning if needed, then serve.




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