Black Eyed Peas and Rice with Andouille Sausage

Nutriscore Rating: 71/100

Hearty, flavorful, and comforting, this Black Eyed Peas and Rice with Andouille Sausage recipe is a soul-warming Southern classic perfect for any occasion. This one-pot wonder combines tender black-eyed peas, smoky andouille sausage, and fragrant aromatics like onion, celery, and bell pepper, all simmered in a spiced chicken broth enhanced with smoked paprika, thyme, and a hint of cayenne. Served over fluffy white rice and garnished with fresh parsley and green onions, it’s a dish that's as visually appealing as it is delicious. Ideal for family dinners or meal prep, this dish offers rich, savory goodness in every bite while being packed with protein and bold Cajun-inspired flavors. Whether you're celebrating New Year's Day or simply craving Southern comfort food, this recipe is guaranteed to impress.

Recipe Information

• Prep Time: 20 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 cup Black-eyed peas (dried)
• 2 tablespoons Olive oil
• 12 ounces Andouille sausage (sliced into rounds)
• 1 large Onion (diced)
• 1 medium Green bell pepper (diced)
• 2 stalks Celery stalks (diced)
• 3 cloves Garlic (minced)
• 4 cups Chicken broth (low-sodium)
• 1 leaf Bay leaf
• 1 teaspoon Dried thyme
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Smoked paprika
• 1.5 cups White rice (uncooked)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley (fresh, chopped)
• 2 stalks Green onions (sliced, for garnish)

📝 Instructions

9 steps

1. Rinse the black-eyed peas thoroughly under cold water and pick out any debris. Place them in a large bowl, cover with water, and soak for at least 8 hours or overnight. Drain and set aside.

2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.

3. In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes, or until softened. Add the minced garlic and cook for another 1 minute until fragrant.

4. Return the sausage to the pot along with the soaked and drained black-eyed peas. Pour in the chicken broth and add the bay leaf, dried thyme, cayenne pepper, smoked paprika, salt, and black pepper. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the black-eyed peas are tender.

6. While the peas are simmering, prepare the rice according to the package instructions. Once cooked, fluff the rice with a fork and set aside.

7. Once the black-eyed peas are tender, remove the bay leaf and adjust the seasoning to taste if needed.

8. To serve, spoon the cooked rice into bowls and ladle the black-eyed pea and sausage mixture over the top. Garnish with fresh parsley and sliced green onions.

9. Serve warm and enjoy!

Nutrition Facts

1 serving (2311.0g)

Calories		3261
% Daily Value*
Total Fat		119.6 g	153%
	Saturated Fat	38.0 g	190%
	Polyunsaturated Fat	2.7 g
Cholesterol		200 mg	67%
Sodium		5789 mg	252%
Total Carbohydrate		410.2 g	149%
	Dietary Fiber	35.2 g	126%
	Total Sugars	29.3 g
Protein		128.5 g	257%
Vitamin D		0.0 mcg	0%
Calcium		597 mg	46%
Iron		18.9 mg	105%
Potassium		4573 mg	97%

*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: 1076 cal (33.3%%)

Protein: 514 cal (15.9%%)

Carbs: 1640 cal (50.8%%)