HEAT: Smoked sausage (½-inch slices) in olive oil until lightly browned and reserve.
IN SAME PAN, SAUTÉ: Onion, garlic, carrots and red pepper.
ADD: Cabbage, stir frequently for 3 minutes.
TOSS IN: Black-eyed peas, chicken stock, Cajun seasoning, salt and pepper.
COOK: 10 minutes on medium low heat.
ADD: Browned smoked sausage and stir. Raise those soup spoons - it’s go time.
Tip: Serve with store-bought cornbread. Use pre-chopped cabbage, onions and garlic. Swap navy beans for black eyed peas. Substitute Cajun seasoning with 1 teaspoon paprika, 1 teaspoon chili powder and 1 teaspoon garlic powder.