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bacon andouille sausage onion green pepper pepper celery black-eyed peas Sazon-Goya cayenne pepper salt
Viewed: 50 - Published at: 6 years agoIngredients
- 4 slices bacon, roughly chopped
- 1/4 lb andouille sausage, sliced (or other smoked sausage)
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped (optional)
- 1 stalk celery, chopped
- 1 (15 1/2 ounce) can black-eyed peas
- 1 (1/4 ounce) packet sazon goya (don't use the version with annatto)
- cayenne pepper sauce, to taste (I like a lot!)
- salt and pepper, to taste
Method
- In a large saucepan, cook the bacon and sausage.
- Drain most of the fat, laving about a tablespoon or so, and add the onion, green pepper, jalapeno, and celery. Cook until tender, stirring frequently.
- Stir in the remaining ingredients and simmer for about 10 minutes, until thoroughly heated, then serve over white rice (some collard greens on the side is an excellent complement, too!).
