Prep 15 mins
Cook 30 mins
A good winter stew with a Cajun twist. I got it from our local newspaper several years ago and always pull it out when the cold weather sets in. Can be made with turkey sausge for a low-fat version.
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 tablespoon flour
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 1 garlic clove, peeled and minced
- 2 stalks celery, finely chopped
- 1 small bell pepper, seeded and diced
- 1 cup chicken broth
- 8 ounces smoked sausage, sliced 1/2 inch thick
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (15 ounce) can black-eyed peas
- black pepper
- To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
- Set aside.
- To prepare the stew: In a large saucepan, heat oil over medium heat.
- Add the onion and garlic; saute for three minutes.
- Add the celery and bell pepper.
- Cover and cook for five minutes, stirring occasionally.
- Add the sausage and sauté with the vegetables, uncovered, for five minutes.
- Then sprinkle on the Cajun seasoning and cook for one minute.
- Add the broth and tomatoes.
- Cook for five minutes, stirring occasionally.
- Drain and rinse the black-eyed peas.
- Put into the pan and cook over medium-low heat 10 minutes, stirring often.
- Stir in pepper.
- Adjust seasonings if necessary and serve over hot, cooked rice.