SMOKED SAUSAGE & BLACK-EYED PEA SOUP

SMOKED SAUSAGE & BLACK-EYED PEA SOUP 16 oz bag dried black eyed peas 2 lbs smoked sausage, sliced 2 Tbsp bacon drippings or oil 1 onion diced 1 whole fresh jalapeno, minced 3-4 cloves garlic, minced 1 can rotel, mild or original 1 quart chicken broth 3 cups water Soak peas in cold water overnight. Drain the next day. In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes. Add onion and cook for 5 more minutes, Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes. Add soaked peas, rotel with juice, chicken broth and water. Bring to a hard boil. Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender. Salt and pepper to taste. Serve with Tabasco sauce and corn muffins.