A hearty Southern classic simmered with smoky sausage, bacon, vegetables, and Creole spices for tender, flavorful comfort food.
# What You Need:
→ Meats
01 - 8 oz smoked sausage (Andouille or Kielbasa), sliced
02 - 4 oz thick-cut bacon, diced
→ Legumes
03 - 1 lb dried black-eyed peas, rinsed and sorted
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Spices & Seasonings
10 - 2 bay leaves
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper, optional
14 - 1/2 teaspoon freshly ground black pepper
15 - 3/4 teaspoon kosher salt, plus more to taste
→ Finishing
16 - 2 tablespoons chopped fresh parsley
17 - Hot sauce, for serving
# How To Make:
01 - Place dried black-eyed peas in a large bowl and cover with water to soak overnight. Drain and rinse before cooking. Alternatively, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
03 - Add sliced sausage to the pot and sauté until browned. Remove and set aside with the bacon.
04 - In the same pot, add onion, bell pepper, and celery. Sauté until vegetables soften, approximately 5-6 minutes. Add minced garlic and cook for 1 additional minute.
05 - Stir in the prepared black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne pepper if using, black pepper, and salt. Return the cooked bacon and sausage to the pot.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until peas are tender and broth is flavorful.
07 - Taste and adjust seasoning as needed. Remove bay leaves. Sprinkle with chopped fresh parsley before serving.
08 - Serve hot with hot sauce on the side. Traditionally enjoy over steamed rice or with cornbread.
