Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup shallots (approximately 4 shallots), finely chopped
• 3 tablespoons red wine
• 3/4 teaspoon Hungarian hot paprika
• 3/4 teaspoon Creole seasoning
• 2 tablespoons clam juice
• 1/2 cup chicken stock
• 1 (15-ounce) can black-eyed peas, rinsed and drained
• 2 bay leaves
• 2 large red bell peppers, roasted, skin removed
• Chopped parsley, for garnish

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Instructions

1. In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm.