Blackeyed Peas and Cajun Sausage
Savor the bold, comforting flavors of the South with this hearty Blackeyed Peas and Cajun Sausage recipe, a true soul food classic that’s perfect for cozy family dinners or festive gatherings. Featuring tender black-eyed peas cooked to perfection alongside smoky, spiced Cajun sausage, this dish is infused with the “holy trinity” of Southern cooking—onions, bell peppers, and celery—plus a medley of flavorful seasonings like smoked paprika, thyme, and Cajun spices. Simmered low and slow in a rich chicken broth, this one-pot meal offers incredible depth of flavor with minimal effort. Garnish with fresh green onions for a pop of color and serve over fluffy white rice for a complete, satisfying dish that will transport your taste buds straight to Louisiana. Keywords: black-eyed peas, Cajun sausage, Southern comfort food, one-pot meal, soul food recipe.
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Recipe Information
Ingredients
- 1 pound dried black-eyed peas
- 12 ounces Cajun sausage (andouille or smoked sausage)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 4 cloves garlic cloves (minced)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (chopped, for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Rinse the black-eyed peas thoroughly under cold water and pick out any debris. Set aside.
Slice the Cajun sausage into 1/2-inch rounds.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the sausage slices and cook for 4-5 minutes, until lightly browned. Remove the sausage and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Return the sausage to the pot. Add the rinsed black-eyed peas, chicken broth, thyme, smoked paprika, Cajun seasoning, bay leaf, salt, and black pepper.
Stir everything together and bring the mixture to a boil over medium-high heat.
Once boiling, 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 add water if needed to maintain desired consistency.
Remove and discard the bay leaf before serving.
Garnish with chopped green onions and serve hot. Optionally, spoon over cooked white rice for a complete meal.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 10162 mg | 442% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 37.6 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 4262 mg | 91% | |
*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.
