Ingredients
1 package (16 ounces) smoked sausage links, halved lengthwise and sliced1 small onion, chopped2 cans (15 ounces each) black-eyed peas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, drained1 can (8 ounces) tomato sauce1 cup beef broth1/4 teaspoon garlic powder1/4 teaspoon Cajun seasoning1/4 teaspoon pepper1/8 teaspoon salt1/8 teaspoon cayenne pepper1/8 teaspoon hot pepper sauce1-1/2 cups frozen corn, thawed
Preparation
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce.
Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through.
