Simple, slow, and delicious. Sure, no one asked me to summarize this dish in three words or less…but I love a good challenge. I’ve had dried black eye peas in the house for about a year– initially to make akara, a Nigerian fritter that’s delicious…but labor intensive. I’m still craving it, but I am admittedly too lazy to act on it! I decided to just use them as they are, and it didn’t disappoint. I make a lot of stews with leftovers, but in this case, I had a handful of frozen shrimp, and two sausages. On it’s own, it’s not enough for a meal, but if you combine it with the black eye peas that’ve been searching for purpose for a year…it’s the perfect marriage.

I’ve been slacking again, guys. My streak finally ended when I sent this one out a week late. So, while I am fairly certain that you didn’t go hungry last Monday, I apologize either way. And now, back to the food…

Boil the peas in salted water for about 45 minutes to soften them, then drain. Use a larger pot for the rest of the ingredients, and combine with the peas once everything is seared off. Season to taste, then simmer for about an hour. I’m going to keep the recipe vague, because it’s easy to customize this one to taste– and to accommodate any ingredients you have.

Once you can easily crush the peas with a spoon, you’re ready to eat.

Let’s cook.

You’ll need:

2-4 Italian Sausages

1 lb Peeled Shrimp

3 Cups Black Eye Peas, parboiled

2 Cups Charred Tomatoes, diced

1 Onion, diced

4 Cloves of Garlic, minced

1 Habañero Chili, sliced thinly

1 Lime, juiced

1 Cup Parsley, chopped

1 Tbs Thyme

1 Tbs Paprika

1 Tsp Gumbo Filé

Salt & Pepper to taste

1. Sear sausages in a heavy pot on medium-high heat, and season with salt. Remove from the pan, then sear the shrimp in the rendered fat from the sausages, and remove them as well.
2. Sauté onions, garlic, tomatoes, and peppers until soften, then add black eye peas, and season to taste. Cover with water, and then simmer for fifteen minutes.
3. Add the proteins back to the pot, add lime juice, and herbs. Taste for seasoning.Once the pot boils again, and the black eye peas are soft, it is ready.
4. Plate and serve.

Done.