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- 1 T. extra virgin olive oil
- 1 large onion, chopped (about 1 ¼ cups)
- 1 cup celery, chopped with leaves
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 2 cans black-eyed peas
- 1 quart chicken stock
- Bay leaf (fresh is best)
- ½ teaspoon dried thyme (not ground)
- Sea salt and fresh ground black pepper
- Dash of cayenne pepper
- 1 (12oz.) pkg of a spicy chicken sausage, sliced into 1/2 inch pieces (I used spicy jalapeno chicken sausage.)
- 1 T. cider vinegar
- 3 green onions, chopped
- 2 cups cooked rice
View Full Recipe at Eliots Eats
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