Creole Style Black Eyed Peas
Dive into a bowl of soul-warming comfort with this Creole Style Black Eyed Peas recipe, a vibrant blend of Southern and Creole flavors that's perfect for any occasion. Tender black-eyed peas simmered with smoky Andouille sausage, a medley of aromatic vegetables, and the bold kick of Cajun seasoning create a dish that's hearty, flavorful, and deeply satisfying. Infused with the richness of tomatoes, chicken broth, and a touch of hot sauce, this savory masterpiece is finished with a sprinkle of fresh parsley for a burst of brightness. Serve over fluffy white rice or alongside golden cornbread to soak up every last bite of this comforting, one-pot wonder. Perfect for family gatherings or cozy weeknight dinners, this recipe brings the authentic taste of Creole cooking right to your kitchen!
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Recipe Information
Ingredients
- 1 pound Black-eyed peas
- 6 cups Water
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage, sliced
- 1 medium Yellow onion, finely diced
- 1 medium Green bell pepper, diced
- 2 Celery stalks, diced
- 4 cloves Garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 4 cups Chicken broth
- 2 Bay leaves
- 14.5 ounces Tomatoes, diced
- 1 teaspoon Hot sauce (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 servings Cooked white rice or cornbread (for serving)
Instructions
Rinse and sort the black-eyed peas, removing any debris or damaged peas. Place them in a large bowl, cover with water, and let soak for at least 6 hours or overnight. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the Cajun seasoning, smoked paprika, and dried thyme. Cook for about 1 minute to toast the spices.
Add the drained black-eyed peas, chicken broth, and bay leaves to the pot. Bring the mixture to a low boil.
Stir in the diced tomatoes (with juice), hot sauce (if using), salt, and black pepper. Reduce the heat to low, cover, and simmer for 50-60 minutes, stirring occasionally, until the peas are tender.
Return the cooked sausage to the pot and stir to combine. Simmer uncovered for another 10 minutes to thicken the dish slightly and meld the flavors.
Discard the bay leaves and adjust the seasoning with more salt or hot sauce if needed.
Garnish with fresh parsley before serving. Pair with cooked white rice or cornbread for a complete meal.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8753 mg | 381% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 44.2 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5523 mg | 118% | |
*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.
