Creole Black Eyes and Rice for the Crock Pot
Elevate your weeknight dinner with the bold flavors of Creole Black-Eyes and Rice, an effortless Crock Pot recipe bursting with Southern charm. This one-pot wonder combines tender black-eyed peas, smoky andouille sausage, and a hearty medley of fresh vegetables like celery, green bell pepper, and onion, all simmered to perfection in a savory chicken broth with zesty Creole spices. Finished with fluffy long-grain white rice and a sprinkle of green onions, this dish is a comforting blend of rich, spicy, and savory flavors that will have everyone coming back for seconds. With only 15 minutes of prep time and a hands-off slow cook, it’s an ideal choice for busy days when you want an easy, filling, and authentic Creole-inspired dinner. Perfect for family meals or casual gatherings, this recipe is sure to become a new household favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 8 ounces Andouille sausage
- 1 cup Celery
- 1 cup Green bell pepper
- 1 cup Onion
- 3 pieces Garlic cloves
- 4 cups Chicken broth
- 14.5 ounces Canned diced tomatoes
- 1 tablespoon Creole seasoning
- 1 teaspoon Dried thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Long-grain white rice
- 0.25 cup Green onions (for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and check for debris.
Slice the andouille sausage into thin rounds and set aside.
Chop the celery, green bell pepper, and onion. Mince the garlic cloves.
In a 6-quart Crock Pot, add the black-eyed peas, sliced sausage, celery, bell pepper, onion, and garlic.
Pour in the chicken broth and canned diced tomatoes (including the juice).
Stir in the Creole seasoning, thyme, bay leaf, salt, and black pepper.
Cover and cook on LOW for 5 hours, or until the black-eyed peas are tender.
After 5 hours, add the rice to the Crock Pot and stir well.
Continue cooking on LOW for another 55-60 minutes, or until the rice is fluffy and fully cooked.
Remove the bay leaf before serving.
Serve hot, garnished with chopped green onions for a burst of freshness.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 620 mg | 13% | |
*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.
