1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces
4 ounces tasso sausage, diced into small pieces
1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1 cup chopped yellow onion (1 medium onion)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic
4 bay leaves
5 sprigs fresh thyme
3 teaspoons finely chopped parsley
12 cups chicken stock
1 pound black-eyed peas
1 tablespoon mincd garlic
1/2 pound medium shrimp, peeled, deviened and chopped
Essence, recipe follows
1/2 pound long grain rice
1/4 cup chopped green onions
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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