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
Black-Eyed Pea Sausage Stew
Can you freeze Black-Eyed Pea Sausage Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Black-Eyed Pea Sausage Stew
Prep Time
15 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 1 package (16 ounces) smoked sausage links, 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, seasonings and hot pepper sauce.
- 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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