2/3 cup vegetable oil
3/4 cup flour
1 1/2 cups of chopped onions
1/2 cup chopped bell pepper
1 lb. smoked sausage or andouille, diced
6 cups or 3, 15 oz. cans of cooked black-eyed peas
2 quarts chicken broth
1/4 cup chopped green onions
3 Tbsp. Cajun SeasoningMake a roux by combining oil and flour in a heavy iron pot, stirring constantly; about the color of caramel. Add onions, bell pepper and sausage. Saute’ over medium heat for about 10 minutes. Mash black-eyed peas with fork or chop them in a food processor. Then add the peas, chicken broth and Beazell’s Cajun Seasoning to the pot and bring to a boil. Lower the heat and simmer for about 30 minutes. Serve over rice topped with a few green onions.
3/4 cup flour
1 1/2 cups of chopped onions
1/2 cup chopped bell pepper
1 lb. smoked sausage or andouille, diced
6 cups or 3, 15 oz. cans of cooked black-eyed peas
2 quarts chicken broth
1/4 cup chopped green onions
3 Tbsp. Cajun SeasoningMake a roux by combining oil and flour in a heavy iron pot, stirring constantly; about the color of caramel. Add onions, bell pepper and sausage. Saute’ over medium heat for about 10 minutes. Mash black-eyed peas with fork or chop them in a food processor. Then add the peas, chicken broth and Beazell’s Cajun Seasoning to the pot and bring to a boil. Lower the heat and simmer for about 30 minutes. Serve over rice topped with a few green onions.
—
