Creole Black Eyed Pea Stew
Description:Serve this dish on a cold winter’s day. If you like it spicier, add Louisiana-style hot sauce to taste.
Serving Size:1 cup stew
Nutritional Facts:Calories: 175.0
Total Fat: 4.5g
Saturated Fat: 1.3g
- Add the oil to a soup pot over medium-high heat. Sauté the kielbasa until it begins to brown.
- Add the onion, bell pepper, celery, and garlic, and sauté until the vegetables are softened and beginning to brown, about 12 to 15 minutes.
- Add the remaining ingredients and bring to a boil. Reduce the stew to a simmer, until the rice is cooked, about 5 to7 minutes.
1 teaspoon olive oil
7 ounces turkey kielbasa, diced
1 large onion, diced
1 green bell pepper, seeded and diced
2 stalks celery diced
2 cloves garlic, minced
1 tablespoon Cajun seasoning
½ teaspoon ground black pepper
1 (14.5-ounce) can black eyed peas, rinsed and drained
1 (14.5-ounce) can diced tomatoes
2 cups low-sodium, fat free chicken broth
½ cup instant brown rice
Louisiana hot sauce, to taste