Black Eyed Pea Ragu with Cornbread Waffles Recipe

Black Eyed Pea Ragu with Cornbread Waffles Recipe by: Paula Deen
Ingredients: Makes 8 to 10 serving
1 (16 ounce) package andouille sausage
1 ½ cups chopped onion
1 green bell pepper, chopped
2 (15.5 ounce) can black eyed peas, drained
2 (15.8 ounce) cans crowder peas, drained
2 (14.5 ounce) cans fire roasted diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can beef broth
Cornbread Waffles(recipe follows)
Garnish: sliced green onions

Procedures:

• In a large Dutch oven, cook first 3 ingredients over medium high heat, stirring often, for 8 to 10 minutes or until sausage is browned and vegetables are tender. Add black eyed peas and next 4 ingredients. Bring to aboil; reduce heat, and simmer for 30 to 40 minutes or until mixture is very thick. Serve over cornbread waffles with Vinegar hot pepper sauce, if desired. Garnish with sliced green onions, if desired.

CornBread Waffles
Ingredients: Makes 12 Waffles
1 ½ cups all purpose flour
1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
¼ cup vegetables oil
2 large eggs

Procedures:

• Spray waffle iron with nonstick cooking spray. Preheat waffle iron according to manufacturer’s instruction.
• In a large bowl, combine flour and next 4 ingredients. In a small bowl, whisk together milk, oil and eggs. Add to flour mixture, stirring just until combined.
• Spoon about ½ cup batter onto hot waffle iron, and cook according to manufacturer’s instruction. End.