Creole Blackeye Peas 1 lb. pkg. Camellia brand Blackeyed Peas 1 lb. Smoked Sausage, sliced 8 to 10 cups Chicken Stock 1/2 stick Butter 1 large Onion, chopped 1 Bell Pepper, chopped 2 stalks Celery, chopped 3 Tbsp. Garlic, minced 1 Tbsp. Worcestershire Sauce 1 (10 oz.) can Rotel Tomatoes 1 (16 oz.) can Whole Stewed Tomatoes 1/2 tsp. dried Oregano 1/2 tsp. dried Thyme 2 Bay Leaves 2 Tbsp. Liquid Smoke Sort and wash peas. Place in a large bowl, cover with cold water and soak overnight. Drain peas and set aside. Melt butter in a large stock pot and brown sausage. Add remaining ingredients. Cook over medium high heat about two hours stirring every few minutes making sure not to burn. Add more chicken stock if needed. Taste and adjust salt, remove bay leaves before serving. Serve over rice.
Posted on: Thu, 14 Aug 2014 22:16:29 +0000
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