Turkey sausage & blackeyed pea stew

5 Servings

Ingredients

Quantity Ingredient
2½ cup Water
1¼ cup Long-grain white rice
½ teaspoon Salt
½ teaspoon Dried thyme
½ teaspoon Dried basil
½ teaspoon Paprika
¼ teaspoon Cayenne pepper
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
1 tablespoon Flour
1 tablespoon Vegetable oil
1 cup Finely chopped onion
1 medium Clove garlic, minced
2 mediums Ribs celery, finely chopped
1 small Red pepper, diced
1 cup Low-sodium chicken broth,
Divided
8 ounces Smoked turkey sausage,
Sliced 1/2-inch thick
14½ ounce Can peeled and diced
Tomatoes, drained
15 ounces Can black-eyed peas
1 tablespoon Chopped fresh sage leaves,
Or 1 t dried sage, crushed
¼ cup Finely chopped parsley
Freshly ground black pepper

Directions

RICE

CAJUN SEASONING

STEW

To prepare the rice: Combine the water, rice and salt in a medium saucepan. Bring to a boil and continue boiling, uncovered, until the level of the liquid just covers the rice. Stir occasionally. Cover and reduce the heat to low. Cook 15 minutes. Set aside, covered.

To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour. Set aside.

To prepare the stew: In a large saucepan or skillet, preferably nonstick, heat the oil over medium heat. Add the onion and garlic; saute 3 minutes. Add the celery, bell pepper and 2 tablespoons of the broth. Cover and cook 5 minutes, stirring occasionally. Add the turkey sausage and saute with the vegetables, uncovered, 5 minutes.

Then sprinkle on the Cajun seasoning and cook 1 minute. Add the remaining broth and the tomatoes. Cook 5 minutes, stirring occasionally. Drain and rinse the black-eyed peas; drain well again.

Put into the pan with the sage, cover and cook over medium-low heat 10 minutes, stirring often. Stir in the parsley and pepper. Adjust the seasonings if necessary and serve over rice.

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