Sausage Black-Eyed Pea Stew

I love soups and stews when it is cold outside. My mom and sister recommended this Sausage Black-Eyed Pea Stew and ohmyword. It was so good! I couldn’t get in touch with my sis the day I made it, and I wasn’t sure of the exact recipe, so I sort of made it up! I got close to hers but not exact…but man it was sooo good!

Here’s how I made it:

Sausage Black-Eyed Pea Stew

  • 1 lb breakfast sausage, browned and drained (I used Jimmy Dean Maple Flavored. YUM.)
  • 2 cans black-eyed peas, drained and rinsed
  • 1 can kernel corn, drained
  • 1-2 cups frozen okra
  • 1 1/2 cans beef broth (add more to the stew if you think it’s too thick- but we liked ours thick)
  • 1 can Rotel
  • 2 TBSP Molasses (holy guacamole, I know!)
  • salt and pepper as needed

Put all ingredients in large dutch oven or pot. Let simmer for 30 minutes or so, and remember what my momma says: Don’t over stir or your peas will be mushy!  Serve with (Jiffy!) cornbread muffins.

Y’all. It’s that easy! Go make yourself a pot of this goodness. Yum!

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