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Conecuh Sausage and Black Eyed Pea Stew


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  • 1 lb Conecuh sausage halved lengthwise and sliced
  • 1 small onion, chopped
  • 2 cans black eyed peas, rinsed and drained
  • 1 8 oz can diced tomato drained
  • 1 cup beef broth
  • 1/4 t garlic powder
  • 1/4 t Cajun seasoning
  • 1/4 t pepper
  • 1/8 t salt
  • 1/8 t cayenne pepper
  • 1/8 t hot pepper sauce
  • 1 1/2 cups frozen corn



Step 1

In a large skillet, cook sausage and onion over medium heat until meat is lightly browned, drain, stir in peas, tomatoes, tomato sauch, broth, and seasonings. Cook and stir for 10-12 minutes or until hot and bubly. Stir in the corn cook 5 minutes longer or until heated through.


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