Black-eyed Pea and Sausage Stew with Collards | Louisiana Kitchen & Culture

Ingredients

• ½ pound smoked sausage, halved lengthwise and sliced ½ inch thick
• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 4 garlic cloves, minced
• 1 teaspoon Cajun or Creole seasoning
• 8 cups chicken broth
• ½ pound dried black-eyed peas, picked over and rinsed
• 1 pound collard greens
• hot sauce
• salt and pepper
• hot cooked rice, for serving