1½ cups chick peasor black-eyed peas, cooked and rinsed or one can
1½cupscrushed tomatoesone can
1½cupsdiced tomatoesone can
1teaspoondried thyme
1teaspoonOld Bay Seasoning
¼teaspoonfreshly ground black pepper
8linksvegetarian sausagecut into 1-inch pieces
Tabasco sauceto taste
Instructions
Heat the oil in a large skillet over medium heat.
Add the onion, green pepper, celery and garlic. Cook about 5-7 minutes until softened.
Transfer half of this mixture to an oiled crockpot (slow cooker). Save the other half to add near the end of the cooking time.
Add the beans (rinsed and drained) and spices. Stir and cover.
Cook on low for 6 to 8 hours.
Brown the sausages (cut in bite-sized pieces) over medium heat and add them to the jambalaya.
Add a few drops of Tabasco sauce. Stir.
Just before serving time, add the remaining peppers and onions mixture to the jambalaya. Stir and continue cooking about 5 minutes until everything is hot.
Serve over rice (if desired) with additional hot sauce available for individuals to add to their own meals.