Title: Turkey Sausage & BlackEyed Pea Stew
Categories: Entree Poultry
Yield: 5 Servings

RICE
2 1/2	c	Water
1 1/4	c	Long-grain white rice
1/2	ts	Salt
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
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.

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