Sausage and Black-Eyed Pea Etouffee Recipe

Name: Sausage and Black-Eyed Pea Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork sausage link, sliced 1/2 inch thick; 1 large vidalia onion, coarsely chopped (about 1 pound); 1 large green bell pepper, coarsely chopped; 1 bunch scallion, trimmed and coarsely chopped (include some green tops); 2 large celery ribs, coarsely chopped; 2 large garlic cloves, minced; 2 (16 ounce) packages frozen black-eyed peas; 3 cups chicken broth; 2 bay leaves, preferably fresh; 1 teaspoon salt (to taste); ½ teaspoon crumbled thyme leaves; ½ teaspoon black pepper (to taste); ¼ teaspoon cayenne pepper (to taste); 1 (14 1/2 ounce) can diced tomatoes, with sauce; ½ cup coarsely chopped Italian parsley; 2 ½ cups converted rice, cooked by package directions

Servings: persons

1 lb pork sausage link, sliced 1/2 inch thick
1 large vidalia onion, coarsely chopped (about 1 pound)
1 large green bell pepper, coarsely chopped
1 bunch scallion, trimmed and coarsely chopped (include some green tops)
2 large celery ribs, coarsely chopped
2 large garlic cloves, minced
2 (16 ounce) packages frozen black-eyed peas
3 cups chicken broth
2 bay leaves, preferably fresh
1 teaspoon salt (to taste)
½ teaspoon crumbled thyme leaves
½ teaspoon black pepper (to taste)
¼ teaspoon cayenne pepper (to taste)
1 (14 1/2 ounce) can diced tomatoes, with sauce
½ cup coarsely chopped Italian parsley
2 ½ cups converted rice, cooked by package directions

1
Place large Dutch oven over med-high heat for 1 minute; add sausage; cook/stir often, for about 10 minutes or until most of the drippings cook out.
2
Pour off all but about 2 tablespoons drippings.
3
Add in onion, bell pepper, scallions, celery, and garlic; cook/stir often, over med-high heat for 15-20 minutes or until limp and touched with brown.
4
Add in the black-eye peas, chicken broth, bay leaves, salt, thyme, black pepper, and cayenne; bring to a boil.
5
Adjust the heat so the mixture bubbles gently, cover, and cook, stirring occasionally, for 45 minutes or until the peas are tender.
6
Mix in the tomatoes, cover, and simmer for 15-20 minutes or until the flavors mellow.
7
Taste for salt, black pepper, and cayenne and adjust as needed.
8
Remove and discard bay leaves; stir in parsley and cook uncovered for 5 minutes more.
9
Add a scoop of rice into soup bowl; ladle etouffee on top.

1145

kcal

Calories

Fat

123

Carbs

102

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb pork sausage link, sliced 1/2 inch thick, 1 large vidalia onion, coarsely chopped (about 1 pound), 1 large green bell pepper, coarsely chopped, 1 bunch scallion, trimmed and coarsely chopped (include some green tops), and more.

Yes, Sausage and Black-Eyed Pea Etouffee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage and Black-Eyed Pea Etouffee

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