Ingredients

The following ingredients have 8 Servings
  • 1 pound (16-ounces) dried black-eyed peas, soaked overnight and rinsed well
  • 1 pound (16-ounces) smoked sausage, sliced into 1/4-inch slices
  • 1 large onion, chopped (1 1/2 cups)
  • 3 stalks celery, chopped (3/4 cup)
  • 1/2 bell pepper, seeded and chopped (1/2 cup)
  • 5 cloves garlic, minced
  • 4 cups (32-ounces) low sodium chicken broth
  • 10 ounce can Original Rotel Diced Tomatoes with Green Chilies
  • 1/4 teaspoon dried thyme
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons finely chopped chives or green onions for garnish (optional)
  • 3 cups cooked white rice

Instruction

  • Cook sausage over medium heat in a large Dutch oven until done, about 30 minutes). Drain well on paper towels. Pour fat from the pan, and wipe the interior with a paper towel to remove any residual fat.
  • Return Dutch oven to medium heat; add onion, celery, and bell pepper. Cook for 5 minutes, stirring often to loosen fond on the bottom. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies; continue to stir to loosen any remaining fond on the bottom of the pan. Add black-eyed peas, cooked sausage, thyme, salt, pepper, and chicken broth.
  • Cover and simmer over medium-low heat for one hour and 30 minutes or until peas are tender and creamy. Adjust seasonings, and garnish with chopped chives or green onions. Serve over rice. Yield: 8 servings.