Many think of this as a southern dish but I’ve seen it served up north as well as the midwest, with the only difference being the substitution of Kielbasa for the sausage and Tabasco for the cayenne pepper.
This is a versatile, hearty and filling meal – and goes a long way. I serve this with a tossed salad and when in season, corn on the cob. Delicious! Let us know how you like it!
The Delta Supper
You will need:
Large frying pan
9 x 13 baking dish
If you have a large iron skillet, this can be a one pan meal.
1 # smoked sausage, cut into 1/2 inch pieces ( Kielbasa works well, too )
1 large onion, chopped
2 large bell peppers, cut into strips( green, red, yellow or mixed )
3 tablespoons vegetable oil, divided
1 15 oz can can diced tomatoes
2 16 oz cans black-eyed peas ( drained )
1 small box cornbread mix ( I use Jiffy or Martha White )
1/4 tso cayenne pepper
2/3 Cup milk
1 egg, beaten
Preheat oven to 400*
Cook sausage, onion and green pepper in a large skillet on medium-high heat in 1 tablespoon oil until vegetables are soft
Stir in tomatoes and black eye peas… reduce heat and simmer for 5-7 minutes. Pour into a greased 13 x 9-inch baking dish.
In a small bowl, combine cornmeal mix, red pepper, milk, egg and remaining oil, stir until smooth. Pour over sausage mixture. Bake for 25 to 30 minutes or until golden brown.