Conecuh sausage &  black-eyed pea stew

Ingredients

1 pound Conecuh sausage, halved lengthwise and sliced 

1 small onion, chopped

2 cans black-eyed peas, drained and rinsed 

8-ounce can diced tomatoes, drained

1 cup beef broth 

1/4 teaspoon garlic powder 

1/4 teaspoon black pepper

1/4 teaspoon Cajun seasoning 

1/8 teaspoon salt 

1/8 teaspoon cayenne pepper 

1/8 teaspoon hot sauce 

15-ounce can tomato sauce

1 1/2 cup frozen or canned corn

Preparation

In a large skillet over medium heat, cook sausage and onion until meat is lightly browned; drain. Stir in peas, tomatoes, broth, seasonings and tomato sauce. Cook over medium heat 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes more or until heated through.