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Black-Eyed Pea Sausage Stew

 Black-Eyed Pea Sausage Stew
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.
6 ServingsPrep: 15 min. Cook: 30 min.

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

  • 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.
  • 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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Black-Eyed Pea Sausage Stew (continued)

Nutritional Facts: 1 serving (1-1/2 cups) equals 346 calories, 21 g fat (7 g saturated fat), 48 mg cholesterol, 1,378 mg sodium, 25 g carbohydrate, 4 g fiber, 16 g protein.