Ingredients
1 pkg(s)
Eckrich Smoked Sausage
1 pkg(s)
1/2 cup(s)
White onion, chopped
1/2 cup(s)
1 whole
Carrot, chopped
1 whole
1 whole
Red pepper, chopped
1 whole
1/2 whole
Head (small) green cabbage, chopped
1/2 whole
1 clove(s)
Garlic, chopped
1 clove(s)
Parsley, chopped
Olive oil
15 oz.
Can black-eyed peas, drained and rinsed
15 oz.
2 cup(s)
Chicken stock
2 cup(s)
1 Tbsp.
Cajun seasoning
1 Tbsp.
Directions
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.
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