Black-Eyed Pea Sausage Stew
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.
I always wanted to try black-eyed peas. 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 double the seasonings because we like our food spicier. —Laura Wimbrow, Bridgeville, Delaware
Ingredients
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1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
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1 small onion, chopped
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2 cans (15 ounces each) black-eyed peas, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, drained
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1 can (8 ounces) tomato sauce
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1 cup beef broth
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1/4 teaspoon garlic powder
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1/4 teaspoon Cajun seasoning
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1/4 teaspoon pepper
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1/8 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/8 teaspoon hot pepper sauce
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1-1/2 cups frozen corn, thawed
Directions
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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, seasonings and hot pepper sauce.
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2.
Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.
Nutrition Facts
1-1/2 cups: 346 calories, 21g fat (7g saturated fat), 48mg cholesterol, 1378mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 16g protein.
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