Black Eyed Pea Dressing with Andouille

This is one of my favorite recipes. It’s cheap and easy to make and the flavor is  musky, smokey, and it really sticks to your ribs. It balances nicely with catfish.

1 medium Onion chopped

1 tbsp Garlic minced

1/4 cup Oil

Salt, Black Pepper, Cayenne to taste 

1 pound Black Eyed Peas (2 cans)

1/2 pound Andouille sliced

1 quart Water

1/4 cup chopped Parsley

1/4 cup chopped Green Onion Tops

pinch of Chipotle powder

1 tbsp Liquid Smoke

Light Roux (optional)

In a large pot, saute onion in oil until clear, add garlic and continue for 1 minute. Add remaining indredients and bring to boil then reduce and simmer, uncovered for 45 minutes. To thicken, stir in Roux in small increments until you’ve reached the desired consistency. Serve over rice. Remember, it’s thinner when it’s hot, it will be a lot thicker tomorrow as leftovers.  

Some additional tips:

If you know how to smoke meats or can get Andouille smoked user this instead and eliminate the liquid smoke.

If you want a smoother consistency, puree the peas in a food processer before adding to the pot.

You can also use dried peas and cook for 1.5 hours, You wont need roux but you may need to add water