Creole Black Eyed Peas
 

This is just something I came up with . . . you can use fresh veggies if you choose. . . but canned is much easier. The recipe isn't an exact science type of thing it's more of something you can alter the way you would want it to be.

2 cans black eyed peas
1 can of chopped celery, onion, green pepper (yes you can find these things in a can together)
1 1/2 turkey sausage links
Seasoning salt of your choice (I use Tony Cachere's)

I combine the cans of black eyed peas (pouring most of the liquid off of them) with the chopped celery, onion and green pepper in a pan and let them cook on medium heat . . . I then cut up the turkey sausage links in small peices and let them boil in another pan for a short amount of time. After boiling for a small amount of time, I drain the water of the sausage and put them in the blackeyed pea mixture. I let everything cook together until it appears done and I season with Tony Cachere's to taste.

It's great served over brown rice!