Recipe Courtesy of Louisiana Kitchen & Culture magazine
No matter the season, a hearty Cajun stew like this one is always a welcomed dish on the dinner table. Filled with spicy sausage, rice, black-eyed peas and collard greens, this stew is healthy, hearty and perfectly spicy. I added in some freshly chopped tomatoes and instead of cooking the rice in the stew itself, I served the delicious stew over fluffy white rice instead.
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‘Black-Eyed Pea & Sausage Stew’
Ingredients:
- Recipe Courtesy of Louisiana Kitchen & Culture magazine
- 8 cups chicken broth
- 1/2 lb. smoked sausage, halved lengthwise and sliced 1/2-inch thick
- 1 Tablespoon vegetable oil
- 2 cups chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 4 garlic cloves, minced
- 1 teaspoon Cajun or Creole seasoning
- 1/2 lb. dried black-eyed peas, picked over and rinsed
- 1 pound collard greens
- 1/2 cup white rice
- hot sauce
- salt and pepper
Directions:
- Place chicken broth in a large Dutch oven, cover, and bring to a high simmer.
- Heat oil in a 12-inch skillet over medium-high heat until shimmering. Brown sausage on all sides, about 5 minutes, transfer to simmering Dutch oven.
- Add onion, pepper, and celery to hot skillet and cook until softened and beginning to brown, 5-8 minutes. Stir in garlic and seasoning and cook until fragrant, about 30 seconds; deglaze pan with a little water and transfer contents to Dutch oven. Stir in peas.
- Cover and cook until peas are tender, about 1 hour.
- Remove and discard touch stems from collard greens; chop into bite-sized pieces. Stir greens and rice into pea mixture and cook until rice is tender, about 30 minutes. Taste and adjust seasonings; serve at once.
Tagged: Andouille sausage, black eyed peas, Cajun stew, collard greens, Louisiana Kitchen & Culture, sausage, soup, stew
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