Black-Eyed Pea Sausage Stew

Texas State Technical College Culinary Arts Department

Black-Eyed Pea Sausage Stew

Servings: 6

1 pound smoked sausage, halved and sliced
1/2 half white onion, small dice
2 cans black eyed peas, rinsed and drained
1 can diced tomatoes, drained
1 clove garlic, minced
1 each poblano pepper, small dice
8 ounces canned tomato sauce
1 cup beef broth
1/4 teaspoon granulated garlic
1/4 teaspoon cajun seasoning
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon hot sauce
1 1/2 cups frozen corn, thawed

1. In a Dutch oven or soup kettle, cook sausage, garlic, poblano and onion over medium heat until meat is no longer pink; drain. Stir in 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.

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