Spicy Sausage and Black-Eyed Pea Chili

Eesh. 4 whole months since I last blogged. Who am I?! The big little girl is at Grandma’s house this week and that allows a little more time in our schedule, so I decided to cook some dinner! Yay! I’ve been sick and needed something spicy to smoke all the germs out and this did the trick. This spicy chili incorporates two types of meat, some gumbo-inspired vegetables, and a Southern twist … black-eyed peas! Super filling, super spicy, and super delicious! Top with your favorite chili toppings – cheese, some onions, or sour cream and serve with cornbread for a fine meal!

One quick food note – if you’re not a connessuer of black-eyed peas (aka you are not from the South!), do not get confused when you go shopping for them. The sell them ‘seasoned’, like the Glory Brand. They are also sold plain:

See!? That doesn’t say anything but ‘black eyed peas’. They’re plain. That’s the kind you want. If you accidentally buy the seasoned kind, it’s ok, you can still use them, but leave the paprika out or you’ll have a giant smoky bowl of chili!

Also, if you’ve never cooked with andouille, do not be afraid!! I bought Aidells brand and they are sold in my store near the hot dogs and kielbasa. They’re fully cooked, so I just quartered them. There are 4 in the pack. You can use all 4 for sure, or save one to fry up with some eggs and potatoes (yum!).

Hope you enjoy!


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