1 pound smoked sausage*
1 large onion, chopped
4 stalks celery, chopped
1 Tablespoon minced garlic
1 pound black-eyed peas, soaked overnight & rinsed
1 quart chicken broth
1 (10-ounce) can Rotel Original tomatoes and chilies
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon freshly ground pepper
3 Tablespoons finely chopped green onion (optional)
3 cups steamed white rice

Slice smoked sausage into ¼-inch pieces; cook uncovered in a pressure cooker or Dutch oven over medium heat. Drain on paper towels; press with additional paper towels to remove excess grease. Pour grease from pan and wipe inside with a paper towel.

Add smoked sausage, onion, celery, garlic, black-eyed peas, chicken broth, thyme, salt and pepper to a pressure cooker. Stir to mix. Bring to a boil and secure lid on pressure cooker. Cook under high pressure for 10 minutes.** Let pressure drop before removing lid. Stir well to combine. Adjust seasonings, and garnish with green onions. Serve over rice. Yield: 10 servings.

*Note: May use large ham hock in place of smoked sausage.

**Note: If using a Dutch oven, simmer uncovered for 40 to 50 minutes or until peas are tender.