Stewed Black-Eyed Peas

Stewed Black-Eyed Peas
By Emeril Lagasse.

One 1-pound link andouille or kielbasa sausage, sliced in half lengthwise and cut into 1-inch-thick slices (about 3 1/2 cups)
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic peeled
5 sprigs fresh thyme
4 bay leaves
3 teaspoons finely chopped fresh parsley leaves
8 cups Chicken Stock
1 pound dried black-eyed peas, rinsed, sorted over, soaked overnight
1 tablespoon minced garlic

Directions
Brown the sausage in a large saucepan over medium heat. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves and parsley. Cook, stirring, until the onions are wilted, about 5 minutes.. Add the stock, peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2 hours.

Remove the bay leaves and serve warm.

Makes 8 to 10 servings.