Blackeye Peas

2 links fresh pork sausage
2 large Onions
1 large bell pepper
2 cans Trappey's jalapeno blackeye peas
4 ounces tasso
1 ounce chili powder
1 ounce prepared mustard
1 cup fresh mushrooms
1/2 cup chopped green onion tops

Brown two links of fresh sausage cut out of casing in a large black skillet. Add onions, bell pepper and diced tasso and saute for 30 minutes on medium high heat stirring often. Add 2 cans of jalapeno blackeyed peas and let cook for 15 minutes. Add chili powder and prepared mustard and simmer for 15 minutes.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana