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Entrees
Cajun
6 servings
10 minutes
30 minutes
2 boxes Melissa’s Steamed Black-Eyed Peas
4–5 thick bacon slices, chopped
5 ounces smoked sausage or turkey, diced (about 1 cup)
1 large onion, diced
1 celery stalk, diced
2–3 teaspoons minced garlic
1 jalapeño, minced
2 teaspoons fresh thyme, minced
1 bay leaf
1–2 teaspoons Creole seasoning
7–8 cups chicken broth
2 cups chopped Tuscan kale
Salt and pepper, to taste
In a large, heavy sauté pan, cook the chopped bacon over medium heat until brown and crispy (approximately 4–5 minutes). Add the diced sausage and continue to sauté for another 2–3 minutes. Remove the bacon and sausage with a slotted spoon and set aside.
In the same pan, add the diced onion, celery, minced garlic, jalapeño, thyme, and bay leaf. Sauté for 3–5 minutes until the onion softens and releases its aroma.
Pour in the chicken broth and season with Creole seasoning and salt. Stir and bring the mixture to a boil.
Reduce the heat to a simmer and add the chopped Tuscan kale along with the reserved bacon and sausage. Cook for about 10 minutes, stirring occasionally.
Add the steamed black-eyed peas and continue to simmer for an additional 10 minutes, or until the broth reaches your desired thickness. If the mixture becomes too thick, add a bit more broth or water.
Remove the bay leaf, adjust the seasoning with salt, pepper, and additional Creole seasoning if needed, then serve.
