1 pound andouille sausage
1 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic, peeled
4 bay leaves
3 teaspoons finely chopped fresh parsley leaves
8 cups chicken stock
1 pound dried black-eyed peas
1 tablespoon minced garlic
Brown sausage over medium heat
Add onions, salt, cayenne, garlic cloves, bay leaves and parsley.
Cook until onions are wilted then add stock and peas.
Bring to gentle boil and then simmer on medium-low heat, uncovered, until pease are tender (1 to 1.5 hours).
