Smoked Sausage and Black-Eyed Pea Casserole





Introduction: Smoked Sausage and Black-Eyed Pea Casserole

1 lb. smoked sausage (Canjun if you like it spicy), sliced/bite size
1 onion, cut into strips or diced
1 to 2 bell peppers, cut into strips or diced
1 to 2 chopped jalapeno peppers (can be added if you like to spicy or serve them on the side)
olive oil
1 can diced tomatoes or tomatoes with green chilies (whichever you have on hand)
2 cans drained black-eyed peas ( I like to use Bush's with bacon)
1 tsp. garlic salt
1 pkg. corn muffin mix prepared according to pkg.
cajun seasonings ( I use Tony Chachere)

Preheat oven to 400*. In large skillet, over medium heat, cook sausage, onions and peppers in olive oil. Add can tomatoes, black-eyed peas and garlic salt. Skimmer for 5 to 10 minutes on low heat. Add mixture to 13 x  9 x 2 lighty greased pan ( I spray with Pam). Prepare corn muffin mix according to package. To corn muffin mix , add cajun seasoning (add more or less according to taste) add 1 1/2 tsp. ollive oil. When making this for my children, I add 1 tbsp sugar to corn muffin mix and omit the cajun seasoning. Let corn muffin mix set for a few minutes,then pour on top of smoked sausage and black-eyed pea mixture.Bake 25 minutes or until golden brown.

My family enjoys this on a cold winter day , especially at New Years' get-togethers .   Great potluck dinner!



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    That looks awesome. Love Tony's!