| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 2 cups |
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup shallots (approximately 4 shallots), finely chopped
- 3 tablespoons red wine
- 3/4 teaspoon Hungarian hot paprika
- 3/4 teaspoon Creole seasoning
- 2 tablespoons clam juice
- 1/2 cup chicken stock
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 2 bay leaves
- 2 large red bell peppers, roasted, skin removed
- Chopped parsley, for garnish
Instructions
- In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 179 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 1 mg |
| Sodium | 410 mg |
Reviews
Earthy,
This spicy gravy matches well with any Pork or Venison. For more Zing use your choice of Red Chili Powder or sauce from freshly processed dried whole Chili.
This spicy gravy matches well with any Pork or Venison. For more Zing use your choice of Red Chili Powder or sauce from freshly processed dried whole Chili.