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 SAUSAGE STEW
My husband makes sure we have this every New Years Day and insists everyone has at least one serving or at least tastes it to have their black-eyes peas! My best friend has even won contests using this recipe!
Provided by Ruth woolbright
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- 1. In large skillet, cook sausage and onion over medium heat until meat is lightly browned; drain.
- 2. Stir in the peas, tomatoes, tomato sauce, broth and seasonings. Cook and stir for 10-12 minutes or until hot and bubbly.
- 3. Stir in the corn; cook 5 minutes longer or until heated through.
SMOKED SAUSAGE AND BLACK-EYED PEAS
Steps:
- In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
BLACK-EYED PEA BRATWURST STEW
You can make this dish in the slow cooker or simmer on stove. Hearty, inexpensive and easy! Serve with rice or have plenty of bread on hand to soak up the juices!
Provided by kimberly
Categories Soups, Stews and Chili Recipes Stews
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
- Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
- For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 32.1 g, Fiber 6.5 g, Protein 21.5 g, SaturatedFat 12.3 g, Sodium 1908.6 mg, Sugar 4.1 g
BLACK-EYED PEAS AND HOT SAUSAGE STEW
This recipe came together after reading several other Black-eyed Pea resipes on RecipeZaar. I love black-eyed peas and they are cheap and a great way to extend the more expensive premium sausage we enjoy. I served this with white rice but cornbread or a cornmeal dumpling would be a great accompaniment . The sausage used if very much like kielbasa ADDED AUG 16 2008 I browned the sausage without any fat, renedering the little fat in the sausage out and browned the onions with it, add a little vegetable oil of your choice is your sausage is very lean and you don't get enough fat out of it to brown the onions etc.
Provided by Bluemonkey
Categories Stew
Time 1h15m
Yield 2-3 quarts, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Using a large soup pot heat up the pan on a medium heat.
- Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
- Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
- Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender. DO NOT BOIL HARD.
- Add tomatoes one at a time reserving any liquid and breaking them up as you add them. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
- Let the pot come to a hard simmer for cook another 20-30 minutes.
Nutrition Facts : Calories 272.9, Fat 14.4, SaturatedFat 4.8, Cholesterol 26.3, Sodium 1036.2, Carbohydrate 22.9, Fiber 5.4, Sugar 4.7, Protein 13.4
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
SAUSAGE AND BLACK-EYED PEA STEW
A good winter stew with a Cajun twist. I got it from our local newspaper several years ago and always pull it out when the cold weather sets in. Can be made with turkey sausge for a low-fat version.
Provided by AuntMare
Categories Stew
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
- Set aside.
- To prepare the stew: In a large saucepan, heat oil over medium heat.
- Add the onion and garlic; saute for three minutes.
- Add the celery and bell pepper.
- Cover and cook for five minutes, stirring occasionally.
- Add the sausage and sauté with the vegetables, uncovered, for five minutes.
- Then sprinkle on the Cajun seasoning and cook for one minute.
- Add the broth and tomatoes.
- Cook for five minutes, stirring occasionally.
- Drain and rinse the black-eyed peas.
- Put into the pan and cook over medium-low heat 10 minutes, stirring often.
- Stir in pepper.
- Adjust seasonings if necessary and serve over hot, cooked rice.
Nutrition Facts : Calories 333.4, Fat 19, SaturatedFat 6.1, Cholesterol 32.7, Sodium 1321.9, Carbohydrate 24.3, Fiber 5.2, Sugar 5.3, Protein 17.2
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BLACK-EYED PEA STEW WITH SAUSAGE RECIPE - GAIL SIMMONS
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4/5 Total Time 2 hrsAuthor Gail Simmons
- In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.
- Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
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