New Years Black Eyed Peas

Recipe by Emeril Lagasse

• One 1-pound link andouillle or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices
• 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 in water to cover, and drained

1. Brown the sausage in a large saucepan over medium heat.
2. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves, and parsley. Cook, stirring, until the onions are wilted, about 5 minutes.
3. 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. 
4. Remove the bay leaves