Cook the sausage in a Dutch oven over medium heat. Drain well.

Pour fat from Dutch oven. Add onion, celery and bell pepper. Cook, scraping up bits from pan.

Add garlic. Cook 30 seconds or until fragrant, scraping up bits from bottom of pan.

Add Rotel Tomatoes & Green Chilies. Continue scraping up bits from bottom of pan.

Add black-eyed peas, cooked sausage, thyme, salt, pepper and chicken broth.

Stir to combine. Cover and cook over medium low heat for 1 1/2 hours or until peas are tender and creamy.

Adjust seasonings and serve with rice and cornbread.

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