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Cook the sausage in a Dutch oven over medium heat. Drain well.
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Pour fat from Dutch oven. Add onion, celery and bell pepper. Cook, scraping up bits from pan.
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Add garlic. Cook 30 seconds or until fragrant, scraping up bits from bottom of pan.
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Add Rotel Tomatoes & Green Chilies. Continue scraping up bits from bottom of pan.
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Add black-eyed peas, cooked sausage, thyme, salt, pepper and chicken broth.
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Stir to combine. Cover and cook over medium low heat for 1 1/2 hours or until peas are tender and creamy.
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Adjust seasonings and serve with rice and cornbread.
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