A tangy southern soup with peas and sausage.
2 lb. lady cream peas, dry (black-eyed peas may be substituted)
6 tbsp olive oil, divided in two
2 lb. andouille sausage, diced
4 onions, finely diced
2 red bell peppers, finely diced
6 stalks celery, finely diced
3 tbsp minced garlic
12 quarts chicken stock
8 sprigs marjoram
6 sprigs thyme
4 tbsp Worcestershire sauce
Salt and pepper to taste
2 bunches kale, cut into fine strips
Step 1: Soak peas for at least 1 hour or up to 24 hours.
Step 2: In a medium sauté pan, heat 3 tbsp olive oil. Add the andouille sausage and cook until light brown, about 3-5 minutes. Remove the meat from the pan and set aside.
Step 3: If necessary, add more oil to the pan and then add the onions, bell peppers and celery; cook until tender, about 3 minutes.
Step 4: Add the garlic, chicken stock, herbs and peas. Cook over medium heat for 1 hour. Season with Worcestershire sauce, salt and pepper. Continue to cook the peas until nearly tender. Add the andouille sausage and continue cooking until peas are very tender. Add the kale and cook an additional 3 minutes.
Step 5: Serve with Gueydan rice, a special rice from Louisiana that tastes and smells like buttered popcorn and can be found in specialty markets.
Reprinted with permission from Stacey Meyer and Troy A. Gilbert's New Orleans Kitchens (2010 Gibbs Smith).