Black Eyed Peas with Sausage

Hearty, flavorful, and perfect for feeding a crowd, this Black Eyed Peas with Sausage recipe is an irresistible Southern classic that’s both comforting and satisfying. Tender black-eyed peas are simmered to perfection with smoky andouille or kielbasa sausage, aromatic vegetables, and a flavorful mix of spices, all brought together in a rich chicken broth. The optional hint of cayenne pepper gives it a subtle kick, while the garnish of fresh parsley adds a pop of freshness. Serve it as a standalone dish or spooned over fluffy white rice for a complete meal bursting with savory goodness. Perfect for cozy family dinners, potlucks, or even New Year’s celebrations to enjoy the tradition of good luck and prosperity, this crowd-pleaser is as delicious as it is versatile. Don’t forget to make extra—there won’t be leftovers!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound Dried black-eyed peas
• 12 ounces Smoked sausage (e.g., andouille or kielbasa)
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 2 stalks Celery, diced
• 1 medium Bell pepper, diced
• 3 cloves Garlic cloves, minced
• 6 cups Chicken broth
• 1 leaf Bay leaf
• 1 teaspoon Paprika
• 0.25 teaspoons Cayenne pepper (optional)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 4 cups Cooked white rice (optional, for serving)

Directions

Step 1

Rinse the dried black-eyed peas under cold water and pick out any debris or damaged peas. Set them aside to soak in water for at least 6 hours or overnight. Alternatively, use the quick-soak method by boiling for 2 minutes, then letting them sit for 1 hour before draining.

Step 2

Slice the smoked sausage into 1/4-inch-thick rounds and set aside.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the sliced sausage to the pot and cook until browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.

Step 5

In the same pot, add the diced onion, celery, and bell pepper. Sauté the vegetables until softened, about 5–7 minutes.

Step 6

Stir in the minced garlic and cook for 1 more minute, until fragrant.

Step 7

Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits from the bottom.

Step 8

Add the soaked and drained black-eyed peas, bay leaf, paprika, cayenne pepper (if using), salt, and black pepper to the pot.

Step 9

Return the browned sausage to the pot and stir everything together.

Step 10

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the black-eyed peas are tender. Stir occasionally and check the liquid level, adding more chicken broth or water if necessary to keep the peas submerged.

Step 11

Taste and adjust seasoning with additional salt and pepper as needed.

Step 12

Discard the bay leaf before serving.

Step 13

Serve the black-eyed peas and sausage over a bed of cooked white rice if desired, and garnish with freshly chopped parsley. Enjoy!

Nutrition Facts

Serving size	3465.2 grams (3465.2g)

Amount per serving	% Daily Value*
Calories	3409

Total Fat 159.10g	204%
Saturated Fat 45.90g	230%
Polyunsaturated Fat 15.50g
Cholesterol 200mg	67%
Sodium 9491mg	413%
Total Carbohydrate 368.10g	134%
Dietary Fiber 38.50g	138%
Total Sugars 34.30g
Protein 127.60g	255%

Vitamin D 0IU	0%
Calcium 488mg	38%
Iron 31mg	171%
Potassium 4184mg	89%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 14.9%

Carbs: 43.1%