Conecuh Sausage and Black Eyed Pea Stew

A thick and hearty stew loaded with tender peas and wonderful Conecuh sausage.

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Course: Main Course, Soup
Cuisine: American
Servings: 6


  • 1 lb Conecuh Original Smoked Sausage halved lengthwise and sliced
  • 1 small onion chopped
  • 2 cans black-eyed peas drained and rinsed
  • 1 (8-ounce) can diced tomatoes drained
  • 1 (8-ounce) can tomato sauce
  • 1 cup beef broth
  • 1/4 tsp garlic powder
  • 1/4 tsp Cajun seasoning
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp hot pepper sauce
  • 1 1/2 cup frozen corn (or canned)


  • In a large skillet, cook sausage and onion over medium heat until meat is lightly browned; drain.
  • Stir in peas, tomatoes, tomato sauce, broth, and seasonings. Cook and stir for 10-12 minutes or until hot and bubbly.
  • Stir in the corn; cook 5 minutes longer or until heated through.
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This Post Has 5 Comments

  1. Barbara

    These recipes look delicious

  2. Liz


  3. lewis.bell25

    5 stars
    Excellent fall or winter supper with cornbread. I cut back on the hot sauce and cayenne pepper a little and added a bit more corn. Thank you for your Original Conecuh Sausage.

  4. Sandie

    So good. I will be making this again and again!!

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