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BLACK-EYED PEAS CASSOULET
Prepare the components below and divide them into thirds. In a dutch oven layer black-eyed peas, confit, then ragu. When components are layered, top with breadcrumbs and cook in the oven at 400° for half an hour, or until cooked to 165° internally.
ANDOUILLE RAGU
4 C. Andouille, sliced
4 C. Tomatoes, diced
1 C. Onions, diced
½ tsp. Crushed Red Pepper
½ C. Celery, diced
½ tsp. Black Pepper, ground
1 C. Carrots, diced
1 Tbsp. Joe’s Stuff Bayou Blend
1 Tbsp. Garlic, minced
2 C. Chicken Stock
PROCEDURE:
In a large skillet on Medium-High heat, brown Andouille on both sides and remove from pan. Add onion, celery, carrot, and garlic. Reduce heat to medium and cook until brown. Add tomatoes. Scrape the pan clean and cook until dry and tomatoes are jammy. Return Andouille to the pan. Season with red and black pepper and Joe’s Stuff. Add chicken stock. Bring to a boil, reduce to a simmer, and cook gently for an hour.
TASSO SMOTHERED BLACK-EYED PEAS
INGREDIENTS:
½ Lb. Tasso, large diced
2 tsp Dry Thyme
1 C. Onions, diced
½ Tbsp. Black Pepper
½ C. Celery, diced
2 Tbsp. Light Brown Sugar
½ C. Bell Pepper, diced
1 Lb. Black Eye Peas, dry
1 Tbsp. Garlic, minced
4 C. Chicken Stock
PROCEDURE:
In a dutch oven on medium-high heat, brown tasso on both sides and remove from pan. Add onion, celery, carrot, and garlic. Reduce heat to medium and cook until brown. Add black-eyed peas to the pot. Season with thyme, pepper, and brown sugar. Stir well.
Add chicken stock. Bring to a boil, reduce to a simmer, and cook gently until beans are soft.
SOUS VIDE CONFIT CHICKEN:
INGREDIENTS:
4 Chicken Drumsticks
2 tsp Black Peppercorns
½ C. Onion, sliced thinly
2 Bay Leaves
4 Garlic Cloves, crushed
¼ C. Olive Oil
2 tsp Dry Thyme
1 tsp Kosher Salt
PROCEDURE:
Seal all ingredients in a vacuum-sealed bag. Using an immersion circulator set a water bath to 165°. Cook the ingredients in the vacuum bag for 8 hours. Remove the bag from the water and cool it in an ice bath.