Andouille Sausage and Black-Eyed Pea Southern Stew

Ingredients

• 300 g andouille sausage
• 800 g black-eyed peas
• 100 g smoked bacon lardons
• 1 onion
• 3 clove garlic cloves
• 600 ml chicken stock
• 1 tsp dried thyme
• 0.5 tsp cayenne pepper

Method

1. 1

   Fry the bacon lardons in a large pot for 4 minutes until crispy. Slice the andouille and add to the pot; cook for 3 minutes.

2. 2

   Dice the onion and crush the garlic. Add to the pot and cook for 5 minutes until softened.

3. 3

   Add the thyme and cayenne, then pour in the chicken stock and bring to a boil.

4. 4

   Drain and rinse the black-eyed peas and add to the pot. Reduce to a simmer.

5. 5

   Cook for 25 minutes until the broth has reduced and the flavours have melded. Season and serve with cornbread.