This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Andouille And Black-Eyed Pea Chili
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- #84516
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon vegetable oil
1 pound andouille sausage, cut into 1/4-inch cubes
3 medium yellow onions, chopped
1 large red bell pepper, seeded and chopped
1 bay leaf
2 cans (14.5 ounce size) low-sodium beef broth
2 cans (15.5 ounce size) black-eyed peas, rinsed and drained
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon salt
6 cups hot cooked rice
directions
In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add sausage and cook, stirring occasionally, until browned, around 5 to 7 minutes.
Pour off excess fat. Add onions and pepper and cook until onions are golden brown, 5 to 6 minutes.
Add bay leaf, broth and black-eyed peas to pot, stirring well. Add chili powder, cumin and thyme. Bring to a boil and reduce heat to low. Simmer uncovered for 25 minutes.
Add parsley and salt, stirring well. Serve hot over cooked rice.
added by
mrsholmes
nutrition data
Nutritional data has not been calculated yet.
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