Title: Turkey sausage & black-eyed pea stew
 Categories: Main dish, Poultry, Jaw
      Yield: 5 Servings
 
MMMMM----------------------------RICE---------------------------------
  2 1/2 c  Water
  1 1/4 c  Long-grain white rice
    1/2 ts Salt

MMMMM----------------------CAJUN SEASONING---------------------------
    1/2 ts Dried thyme
    1/2 ts Dried basil
    1/2 ts Paprika
    1/4 ts Cayenne pepper
    1/4 ts Onion powder
    1/4 ts Garlic powder
      1 tb Flour

MMMMM----------------------------STEW---------------------------------
      1 tb Vegetable oil
      1 c  Finely chopped onion
      1 md Clove garlic, minced
      2 md Ribs celery, finely chopped
      1 sm Red pepper, diced
      1 c  Low-sodium chicken broth,
           Divided
      8 oz Smoked turkey sausage,
           Sliced 1/2-inch thick
 14 1/2 oz Can peeled and diced
           Tomatoes, drained
     15 oz Can black-eyed peas
      1 tb Chopped fresh sage leaves,
           Or 1 t dried sage, crushed
    1/4 c  Finely chopped parsley
           Freshly ground black pepper
 
  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.