Sausage and Black-Eyed Pea Etouffee

From A Love Affair with Southern Cooking

• Ready In: 2 hrs 5 mins
• Serves: 8

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)
• 1⁄2 teaspoon  crumbled thyme leaves
• 1⁄2 teaspoon black pepper (to taste)
• 1⁄4 teaspoon cayenne pepper (to taste)
• 1 (14 1/2ounce) can diced tomatoes, with sauce
• 1⁄2 cup  coarsely chopped Italian parsley
• 2 1⁄2 cups converted rice, cooked by package directions

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.