Step 1

Soak peas in cold water overnight.

Step 2

Drain the next day.

Step 3

In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.

Step 4

Add onion and cook for 5 more minutes

Step 5

Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.

Step 6

Add soaked peas, rotel with juice, chicken broth and water.

Step 7

Bring to a hard boil.

Step 8

Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.

Step 9

Salt and pepper to taste.

Step 10

Serve with Tabasco sauce and cornbread