Created by Sue Lau on July 22, 2013
Step 1: Soak black-eyed peas overnight then drain and rinse. Top with a couple inches of water and bring to a boil, then cover and reduce heat and simmer until the peas are tender, 60-90 minutes or so.
Step 2: In a dutch oven, saute the celery onion and pepper in the bacon grease or olive oil until the onion goes soft.
Step 3: Stir in the sausage, garlic and serrano and cook until the sausage browns a little bit.
Step 4: Stir in the bay leaves, thyme, cajun spice, instant bouillon and 2 cups of liquid (pea cooking liquid plus water) and the drained cooked black-eyed peas.
Step 5: Simmer, covered, for about 20-25 minutes, then stir in the shrimp, scallions and parsley, cooking a minute or so until the shrimp curl.
Step 6: Serve over steamed rice.