Recipe: Conecuh Sausage and Black Eyed Pea Stew

1 lb. Conecuh Sausage, halved lengthwise, and sliced
1 small onion, chopped
2 cans black-eyed peas, rinsed and drained
1 - 8 oz. can diced tomato, drained
1 - 8 oz. can tomato sauce
1 Cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon 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 bubly. Stir in the corn; cook 5 minutes longer or until heated thorogh. Makes 6 servings.