A few links of double smoked sausage diced up and fried in a big deep skillet. Add in a diced onion, diced grn bell pepper, couple stalks of celery, and a few cloves of garlic. Season with a bit of Tony’s creole and sauté it all up for 10 minutes or so. Add 2 or 3 cans of black eyed peas.
Make a pot of rice with chicken stock, a bay leaf, and a bunch of thyme.
When rice is done, add it into the pea mix until it looks right to ya. I like to add a bit more stock and simmer a bit. Kick it up with some cayenne if you’re so inclined. I chop a bunch of green onion to add at the end as well.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
