Italian Sausage & Black-Eyed Peas


  • 1 pound Italian sausage, sliced
  • 3 cups cooked black-eyed peas
  • 2 (10-ounce) cans hot diced tomatoes and green chilies
  • 1/2 tsp garlic powder
  • 1 (6-ounce) package cornbread mix
  • 1/2 cup cooked rice
  • 1/4 tsp sage
  • 1/4 tsp onion powder


  1. In a large skillet over medium-high heat, cook sausage until lightly browned, about 5 minutes. Drain and return sausage to skillet. Add peas, tomatoes, green chilies and garlic powder. Reduce heat to low and simmer 5 minutes. Remove from heat, cover and keep warm.
  2. Lightly grease and preheat waffle iron.
  3. In a large bowl, combine cornbread mix according to package directions. Add rice, sage and onion powder.
  4. Cook 1/2 cup of cornbread mixture in waffle iron. Repeat with remaining batter.
  5. Cut waffles into wedges as an accompaniment to Black-Eyed Pea Stew.

Yield: 8 servings