Sausage and Black-Eyed Pea Stew

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.

• Ready In: 45 mins
• Serves: 5-6

Ingredients

• 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 1/2ounce) can diced tomatoes, drained
• 1 (15 ounce) can black-eyed peas
•  black pepper

Directions

1. To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
2. Set aside.
3. To prepare the stew: In a large saucepan, heat oil over medium heat.
4. Add the onion and garlic; saute for three minutes.
5. Add the celery and bell pepper.
6. Cover and cook for five minutes, stirring occasionally.
7. Add the sausage and sauté with the vegetables, uncovered, for five minutes.
8. Then sprinkle on the Cajun seasoning and cook for one minute.
9. Add the broth and tomatoes.
10. Cook for five minutes, stirring occasionally.
11. Drain and rinse the black-eyed peas.
12. Put into the pan and cook over medium-low heat 10 minutes, stirring often.
13. Stir in pepper.
14. Adjust seasonings if necessary and serve over hot, cooked rice.