Prep Time
15 Mins
Cook Time
40 Mins
Bake Time
35 Mins
Yield
Makes 8 to 10 servings
Photo: Jennifer Davick; Styling: Lisa Powell Bailey

How to Make It

Step 1

Cook peas according to package directions; drain.

Step 2

Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add sausage, and sauté 3 minutes or until lightly browned. Add onion and poblano pepper, and sauté 3 minutes. Add flour and seasoning mix; cook, stirring constantly, 1 minute.

Step 3

Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.

Step 4

Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.

Step 5

Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through.

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