This is a New Years Day essential!


One Pound andouille sausage, sliced lengthwise and cut into 1/4 inch slices
1 cup chopped yellow onions
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
4 cloves of garlic, peeled
5 sprigs fresh thyme
4 bay leaves
1 tablespoon finely chopped fresh parsley
8 cups chicken stock
1 pound dried black-eyed peas, sorted, rinsed, soaked overnight in water, drained
1 tablespoon minced garlic
Brown the sausage over medium heat in a large saucepan. Add the onions, salt, cayenne, garlic cloves, thyme, bay ;leaves, and parsley. Cook, stirring, for about 5 minutes or until the onions are wilted. Add the stock, black-eyed peas, and minced garlic. Bring to a boil, then reduce heat to medium low and simmer uncovered until the peas are tender - about 11/2 hours.

Remove the bay leaves and serve with corn bread.