Sausage and Black-Eyed Pea Stew

• 12 teaspoon dried thyme
• 12 teaspoon dried basil
• 12 teaspoon paprika
• 14 teaspoon cayenne pepper
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 1 tablespoon flour
• 1 tablespoon vegetable oil
• 1 cup finely chopped onion
• 1 garlic clove, peeled and minced
• 2 stalks celery, finely chopped
• 1 small bell pepper, seeded and diced
• 1 cup chicken broth
• 8 ounces smoked sausage, sliced 1/2 inch thick
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (15 ounce) can black-eyed peas
• black pepper

1. To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
2. Set aside.
3. To prepare the stew: In a large saucepan, heat oil over medium heat.
4. Add the onion and garlic; saute for three minutes.
5. Add the celery and bell pepper.
6. Cover and cook for five minutes, stirring occasionally.
7. Add the sausage and saute with the vegetables, uncovered, for five minutes.
8. Then sprinkle on the Cajun seasoning and cook for one minute.
9. Add the broth and tomatoes.
10. Cook for five minutes, stirring occasionally.
11. Drain and rinse the black-eyed peas.
12. Put into the pan and cook over medium-low heat 10 minutes, stirring often.
13. Stir in pepper.
14. Adjust seasonings if necessary and serve over hot, cooked rice.

thyme, basil, paprika, cayenne pepper, onion powder, garlic, flour, vegetable oil, onion, garlic, stalks celery, bell pepper, chicken broth, sausage, tomatoes, blackeyed peas, black pepper

Taken from www.food.com/recipe/sausage-and-black-eyed-pea-stew-110883 (may not work)