Creole Black Eyed Peas
Savor the bold, comforting flavors of Creole Black Eyed Peas, a hearty Southern dish that combines creamy black-eyed peas with smoky andouille sausage, vibrant veggies, and a medley of classic Cajun spices. This one-pot recipe starts with dried black-eyed peas, simmered to perfection in a rich tomato and chicken broth base, infused with smoked paprika, thyme, and a touch of cayenne for the perfect kick. Finished with fresh green onions and parsley, this dish is as visually appealing as it is delicious. Serve it over fluffy white rice for a satisfying main course or enjoy it as a flavor-packed side dish. Perfect for New Year’s celebrations or anytime you’re craving the bold taste of Creole cuisine!
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Recipe Information
Ingredients
- 1 pound dried black-eyed peas
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 14.5 ounces diced tomatoes (with juices)
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup green onions, sliced (for garnish)
- 0.25 cup parsley, chopped (for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Rinse and sort the dried black-eyed peas, removing any debris. Place them in a large bowl and cover with water. Let them soak overnight, or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour before draining.
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the andouille sausage, sliced into rounds, and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5–7 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the diced tomatoes with their juices and stir to combine.
Return the cooked sausage to the pot, then add the soaked and drained black-eyed peas. Pour in the chicken broth and stir well.
Stir in the bay leaves, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer for 60–75 minutes, stirring occasionally, until the black-eyed peas are tender. Add more chicken broth or water if necessary to keep the peas submerged.
Taste and adjust seasoning as needed.
Remove the bay leaves before serving.
Serve the Creole Black Eyed Peas garnished with sliced green onions and chopped parsley. Optionally, serve over cooked white rice for a complete meal.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 10564 mg | 459% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 41.2 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5143 mg | 109% | |
*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.
