Black-Eyed Pea Sausage Stew |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I've always wanted to try black-eyed peas, and I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually doubled with seasonings because we like our food spicier. Ingredients:
1 package (16 ounces) johnsonville® smoked sausage, halved lengthwise and sliced |
1 small onion, chopped |
2 cans (15 ounces each) black-eyed peas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 can (8 ounces) tomato sauce |
1 cup beef broth |
1/4 teaspoon garlic powder |
1/4 teaspoon cajun seasoning |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon hot pepper sauce |
1-1/2 cups frozen corn, thawed |
Directions:
1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth and seasonings.
2. Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through. Yield: 6 servings.
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