Andouille Sausage - Black Eyed Peas

by Kent Rathbun of Abascus Restaurant

8 servings

• 2 ounces bacon fat or canola oil
• 4 cloves garlic, minced
• 1 large onion, diced
• 2 each bay leaf
• 1 tablespoon creole seasoning
• 2 cups black-eyed peas
• 1 bottle beer
• 1 quart chicken stock
• 1 lb. andouille sausage, sliced
• 1 each red bell pepper, diced
• 1 each green bell pepper, diced
• 1 each yellow bell pepper, diced
• 2 teaspoons kosher salt
• 1 tablespoon thyme, chopped
• 1 tablespoon tabasco sauce
• 1 bunch scallions, chopped

Directions

1. In a medium hot stock pot, add bacon fat or canola oil and garlic, and cook until toasted. Then add onions and cook until translucent.
2. Add bay leaf and creole seasoning and lightly toast.
3. Add black-eyed peas and continue stiring.
4. Deglaze with beer and reduce by 2/3.
5. Cover with chicken stock and bring to a simmer.
6. Cook for about 1 hour or until beans are tender.
7. Add andouille sausage, red, green and yellow bell peppers and continue cooking until peppers soften.
8. Season with kosher salt, thyme and tabasco, and garnish with scallions.