Directions:
- In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1078.38 Kcal (4515 kJ) | ||
| Calories from fat | 373.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.52g | 64% | |
|---|---|---|---|
| Cholesterol | 45.39mg | 15% | |
| Sodium | 2436.57mg | 102% | |
| Potassium | 763.95mg | 16% | |
| Total Carbs | 138.8g | 46% | |
| Sugars | 41.59g | 166% | |
| Dietary Fiber | 13.04g | 52% | |
| Protein | 26.98g | 54% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 6.1mg | 34% | |
| Calcium | 125.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 195.3 Kcal (818 kJ) | ||
| Calories from fat | 67.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 64% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 15% | |
| Sodium | 441.28mg | 102% | |
| Potassium | 138.36mg | 16% | |
| Total Carbs | 25.14g | 46% | |
| Sugars | 7.53g | 166% | |
| Dietary Fiber | 2.36g | 52% | |
| Protein | 4.89g | 54% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1.1mg | 34% | |
| Calcium | 22.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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