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We love the fresh taste and texture of frozen black-eyed peas, but they do need to cook before being added to the filling. For a speedier option, substitute 3 cups canned peas (about two 15-oz. cans), or double up on a side dish earlier in the week, and save the leftovers. To ensure even baking, spread the Wild Rice Crust Batter over a hot filling.

Recipe by Southern Living January 2009

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Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
cook:
40 mins
bake:
35 mins
total:
90 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook peas according to package directions; drain.

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  • 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.

  • 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.

  • 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.

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

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