Best Sausage And Black Eyed Pea Etouffee Recipes
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.
BLACK-EYED PEAS AND CAJUN SAUSAGE
When Mom's says "Eat your beans", you are glad she cooked your favorite. According to a study of nearly ten thousand Americans, a diet containing at least 300 micrograms of the B vitamin folate (found in beans) reduces the risk of stroke and heart disease.
Provided by Merry Pierce-Lowrey
Categories Side Dishes
Yield 8
Number Of Ingredients 8
Steps:
- Pick (remove any bad peas) and wash peas.
- Combine in a sauce pan with sausage, water, seasonings, onions and pepper.
- Cover and simmer over low flame for 1 to 1 1/2 hours, or until tender. Add water if needed. You want to have enough water to make thick gravy.
- Add green onions (scallions) and serve over rice.
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.
SHRIMP AND BLACK-EYED PEA ETOUFFE
Great recipe from the Chicago Tribune that I plan on serving for my annual Mardi Gras party. If Spanish chorizo isn't available, try smoked sausage labeled "hot" or any flavorful sausage. Also serve this on New Years Day, as black-eyed peas guarantee good luck!
Provided by EmilyStrikesAgain
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
- Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.
BLACK-EYED PEA AND SAUSAGE SOUP
This came from a food blog, Eating Well, Living Thin. (http://eatingwelllivingthin.wordpress.com/) Linda the author says: "Black-eyed peas are supposed to bring good luck and prosperity when eaten on New Years. This soup is easy, filling and just full of wonderful nutrients! Serve with thick-sliced tomatoes drizzled with olive oil and fresh basil and some crusty garlic toast for your family on one of these cold winter days. Will it bring you good luck? Sure...why not!!!!"
Provided by yogiclarebear
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
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.
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