Go Back
black eyed peas with sausage

Black Eyed Peas with Sausage

A classic Southern dish featuring hearty black eyed peas and savory sausage. Perfect for a comforting meal any time of year!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Stew
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Black Eyed Peas and Sausage
  • 1 tbsp olive oil
  • 1 lb smoked sausage such as Andouille or Kielbasa, sliced
  • 1 medium onion diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 cans black eyed peas 15-ounce each, drained and rinsed
  • 4 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 bay leaf
  • to taste salt
  • to taste black pepper
For Serving (Optional)
  • cooked rice
  • fresh parsley or green onions chopped, for garnish
  • hot sauce

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced sausage and cook until browned, about 5-7 minutes. Remove sausage from the pot and set aside, leaving rendered fat in the pot.
    1 tbsp olive oil, 1 lb smoked sausage
  2. Add onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
    1 medium onion, 2 celery stalks, 1 green bell pepper, 3 cloves garlic
  3. Stir in the drained and rinsed black eyed peas, chicken broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Bring to a simmer.
    2 cans black eyed peas, 4 cups chicken or vegetable broth, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 bay leaf
  4. Return the cooked sausage to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the flavors have melded and the peas are tender.
    1 lb smoked sausage
  5. Remove the bay leaf. Season with salt and black pepper to taste.
    1 bay leaf, to taste salt, to taste black pepper
  6. Serve hot, optionally over cooked rice and garnished with fresh parsley or green onions and a dash of hot sauce.
    cooked rice, fresh parsley or green onions, hot sauce

Notes

For a thicker stew, you can mash a small portion of the black eyed peas against the side of the pot. If using dried black eyed peas, you will need to soak them overnight and cook them separately before adding them to the recipe.