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Categories:
bacon sausage yellow onion red bell pepper celery garlic black-eyed peas clam juice tomatoes thyme paprika coarse salt ground red pepper ground black pepper shrimp grape tomatoes green onions flat leaf parsley
Viewed: 46 - Published at: 3 years agoIngredients
- 4 slices bacon, chopped
- 1 lb spanish chorizo sausage, thinly sliced
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 2 (14 ounce) cans black-eyed peas, drained
- 2 (8 ounce) bottles clam juice
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground black pepper
- 1 lb medium shrimp, peeled, deveined
- 1 pint grape tomatoes, halved
- 5 green onions, white and some green, thinly sliced
- 1/4 cup chopped flat leaf parsley
Method
- Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
- Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.
