Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. In a large pot over medium heat render sausage for 5 minutes.
  2. Stir in onions, salt, cayenne, garlic, bay leaves, thyme and parsley then sauté 5 minutes.
  3. Stir in chicken stock, peas and garlic.
  4. Simmer for 1½ hours then spoon peas and sausage in center of a shallow serving bowl and garnish with green onions.
  5. Serve with cornbread muffins.

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