28 August 2016

Soul Food Sunday Supper

"Shades of NOLA", my grandfather exclaimed, who dedicated his working years to negotiating fair working wages and living conditions for workers often ignored by the mainstream.

Whose endeavors brought him to New Orleans years ago, who lived on a sailboat in Marina Del Rey while healing from cancer.  Who tutored children, refugees, and mentored them to receive a higher education.

Tonight we, our clan, feast on the many shades of NOLA.  Our cups overflow.


Smoked Sausage and Black-Eyed Peas
recipe by Emeril Lagasse | serves 8-10

1lb smoked sausage
1 medium yellow onion, chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic
5 sprigs fresh thyme
4 bay leaves
3 teaspoons parsley, finely chopped
8 cups chicken stock
1lb black-eyed peas, soaked overnight
1 tablespoon minced garlic
1 tablespoon green onions, chopped

In a large pot, render the sausage over medium heat for 5 minutes.  Stir in the onions, salt, cayenne, garlic, bay leaves, thyme, and parsley.  Saute for 5 minutes, or until the onions are wilted.

Stir in the chicken stock, peas, and garlic.  Bring the liquid up to a simmer and cook for 1 1/2 to 2 hours, or until the peas are tender.

Spoon the peas and sausage in the center of a shallow bowl and garnish with green onions.  Serve with cornbread muffins.

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