Chicken-Chile Cobbler With Smoked Sausage And Black-Eyed Peas – a delicious recipe with black-eyed peas, butter, sausage, sweet onion, poblano pepper, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook peas according to package directions; drain.
2
Preheat oven to 425u00b0. Melt butter in a Dutch oven over medium-high heat; add sausage, and saute 3 minutes or until lightly browned. Add onion and poblano pepper, and saute 3 minutes. Add flour and seasoning mix; cook, stirring constantly, 1 minute.
3
Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
4
Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
5
Bake at 425u00b0 for 35 to 40 minutes or until crust is golden brown and cooked through.
751
kcal
Calories
21
g
Fat
13
g
Carbs
122
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (16-oz.) package frozen black-eyed peas, 2 tablespoons butter, 1 pound smoked sausage, cut in 1/4-inch-thick slices, 1 large sweet onion, diced, and more.
Yes, Chicken-Chile Cobbler With Smoked Sausage And Black-Eyed Peas falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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