Cornbread Waffles with Black-Eyed Pea Ragu
2015-03-24 18:36:16
Makes 8 to 10 servings
Ragu
- 1 (16-ounce) package andouille sausage, sliced
- 1 1/2 cups chopped onion
- 1 green bell pepper, chopped
- 2 (15.5-ounce) cans black-eyed peas, rinsed and drained
- 2 (15.8-ounce) cans crowder peas, rinsed and drained
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can beef broth
Waffles
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups milk
- 1/4 cup vegetable oil
- 2 large eggs
- Garnish: sliced green onion
Instructions
- For ragu: In a large Dutch oven, cook sausage, onion, and bell pepper over medium-high heat, stirring often, for 8 to 10 minutes or until sausage is browned and vegetables are tender. Stir in all remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes or until mixture is very thick.
- Meanwhile, preheat oven to 200°. Place a wire rack over a large rimmed baking sheet.
- For waffles: Spray waffle iron with nonstick cooking spray, and preheat according to manufacturer’s directions.
- In a large bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together milk, oil, and eggs. Stir milk mixture into flour mixture just until combined.
- Cook waffle batter on waffle iron according to manufacturer’s directions. Transfer cooked waffles to rack, and keep warm in oven until serving.
- To serve, top waffles with ragu, and garnish with green onion, if desired.
Paula Deen Magazine https://pauladeenmagazine.com/
