Slice smoked sausage into ¼-inch pieces; cook uncovered in a pressure cooker or Dutch oven over medium heat. Drain on paper towels; press with additional paper towels to remove excess grease. Pour grease from pan and wipe inside with a paper towel. Add smoked sausage, onion, celery, garlic, black-eyed peas, chicken broth, thyme, salt and pepper to a pressure cooker. Stir to mix. Bring to a boil and secure lid on pressure cooker. Cook under high pressure for 10 minutes.** Let pressure drop before removing lid. Stir well to combine. Adjust seasonings, and garnish with green onions. Serve over rice. Yield: 10 servings. *Note: May use large ham hock in place of smoked sausage. **Note: If using a Dutch oven, simmer uncovered for 40 to 50 minutes or until peas are tender. |
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