Black Eyed Pea Sausage Stew Recipes

BLACK-EYED PEA AND SAUSAGE STEW

Steps:

• Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
• Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
• Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
• Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
• Serve garnished with chopped fresh parsley, if desired.

BLACK-EYED PEAS AND SAUSAGE STEW

Steps:

• In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
• Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
• Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
• Once the vegetables are tender, add them to the black eyed peas.
• To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
• Add the smoked sausage to the peas and stir.
• Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.

BLACK-EYED PEA STEW

Steps:

• Sort and wash peas; set aside.
• Heat oil in a large saucepan over medium heat.
• Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
• Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.
• Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
• Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

BLACK-EYED PEA BRATWURST STEW

Steps:

• Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
• Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
• For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.

BLACK-EYED PEAS AND HOT SAUSAGE STEW

Steps:

• Using a large soup pot heat up the pan on a medium heat.
• Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
• Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
• Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender. DO NOT BOIL HARD.
• Add tomatoes one at a time reserving any liquid and breaking them up as you add them. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
• Let the pot come to a hard simmer for cook another 20-30 minutes.

SAUSAGE AND BLACK-EYED PEA STEW

Steps:

• To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
• Set aside.
• To prepare the stew: In a large saucepan, heat oil over medium heat.
• Add the onion and garlic; saute for three minutes.
• Add the celery and bell pepper.
• Cover and cook for five minutes, stirring occasionally.
• Add the sausage and sauté with the vegetables, uncovered, for five minutes.
• Then sprinkle on the Cajun seasoning and cook for one minute.
• Add the broth and tomatoes.
• Cook for five minutes, stirring occasionally.
• Drain and rinse the black-eyed peas.
• Put into the pan and cook over medium-low heat 10 minutes, stirring often.
• Stir in pepper.
• Adjust seasonings if necessary and serve over hot, cooked rice.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.