Smoked Sausage and Black-Eyed Peas

• 1 pound smoked sausage
• 1 cup chopped yellow onion (1 medium)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 4 cloves of garlic
• 5 sprigs of fresh thyme
• 4 bay leaves
• 3 teaspoons finely chopped parsley
• 8 cups chicken stock
• 1 pound black-eyed peas
• 1 tablespoon minced garlic
• 6 cornbread muffins
• 1 tablespoon chopped green onions

1. In a large pot, over medium heat, render the sausage for 5 minutes.
2. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley.
3. Saute for 5 minutes, or until the onions are wilted.
4. Stir in the chicken stock, peas and garlic.
5. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender.
6. Spoon the peas and sausage in the center of a shallow bowl.
7. Garnish with green onions.
8. Serve with cornbread muffins.

sausage, yellow onion, salt, cayenne, garlic, thyme, bay leaves, parsley, chicken stock, blackeyed peas, garlic, muffins, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-sausage-and-black-eyed-peas-recipe.html (may not work)