1 package Eckrich smoked sausage
Two handfuls white onion, chopped
One carrot, chopped
Handful red pepper, chopped
Half small green cabbage, chopped
1 clove garlic, chopped
Parsley, chopped (optional)
15 oz. can black-eyed peas, drained and rinsed
2 cups chicken stock
1 tablespoon Cajun seasoning
Smoked sausage (½-inch slices) in olive oil until lightly browned and reserve.
IN SAME PAN, SAUTÉ:
Onion, garlic, carrots and red pepper.
Cabbage, stir frequently for 3 minutes.
Black-eyed peas, chicken stock, Cajun seasoning, salt and pepper.
10 minutes on medium low heat.
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.