Andouille And Black Eyed Pea Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Greatness all the way around Ingredients:
1 tablespoon vegetable oil |
1 pound andouille sausage cubed |
3 medium yellow onions chopped |
1 large red bell pepper seeded and chopped |
1 bay leaf |
2 cans beef broth |
2 cans black eyed peas rinsed and drained |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon chopped fresh thyme leaves |
1 tablespoon chopped fresh parsley leaves |
1/2 teaspoon salt |
6 cups hot cooked rice |
Directions:
1. Brown meat and vegetables.
2. In a large Dutch oven add oil and heat over medium heat.
3. Once oil is hot but not smoking add sausage and cook stirring occasionally until browned then pour of excess fat.
4. Add onions and pepper and cook until onions are golden brown.
5. Add bay leaf, broth and black-eyed peas stirring well.
6. Add chili powder, cumin, and thyme.
7. Bring to a boil and reduce heat to low.
8. Simmer uncovered for 25 minutes then add parsley and salt stirring well.
9. Serve over cooked rice.
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