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Cajun Sausage and Chicken with
Black-eyed Peas and Rice (McIlhenny Company)
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Cajun Sausage and Chicken with
Black-eyed Peas and Rice

Gourmet Archives

1/2 cup dried black-eyed peas,
picked over
1 tablespoon olive oil
1/2 pound spicy Cajun or
Italian sausage links
A 3 1/2-pound chicken, quartered
1 1/2 teaspoons flour
1 small onion, chopped
1 tablespoon minced garlic
2 medium vine-ripened tomatoes,
peeled, seeded, and diced
1 small bell pepper, chopped
1 jalapeño, seeded, minced
(wear rubber gloves)
4 cups chicken broth
1/2 cup dry red wine
Tabasco to taste
Cooked rice as an accompaniment

In a saucepan combine peas with cold water to cover by 2 inches and boil
5 minutes. Remove pan from heat and let stand 1 hour. Simmer peas until
tender, about 20 minutes, and drain.
In a heavy kettle (preferably cast iron) heat oil over moderately high heat until hot but not smoking and brown sausage. Transfer sausage with tongs
to paper towels to drain, and cut into 1-inch pieces. In fat in kettle brown
chicken in batches and transfer with tongs to paper towels to drain. Pour
off all but 1 tablespoon fat from kettle. Stir in flour, stirring until combined well and stir in onion, garlic, tomatoes, bell pepper, jalapeño, broth and
wine. Add chicken and simmer 30 minutes. Transfer chicken with tongs
to a plate. Boil mixture until liquid is reduced to about 3 cups and stir in
peas, sausage, chicken, Tabasco, and salt to taste. Cook mixture until
heated through. Serve with rice. Serves 4.

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