Sausage and Black Eyed Pea Etouffee
Get ready to spice up your dinner table with this hearty Sausage and Black-Eyed Pea Étouffée, a bold twist on a classic Louisiana favorite. This soul-warming dish features smoky Andouille sausage and tender black-eyed peas enveloped in a rich, velvety roux-based sauce infused with Cajun seasoning, paprika, and thyme. Slowly simmered to perfection with the "holy trinity" of onion, bell pepper, and celery, this étouffée delivers layers of deep, comforting flavor in every bite. Served over a bed of fluffy white rice and garnished with fresh green onions and parsley, it’s the perfect balance of savory spice and Southern charm. Ideal for weeknight dinners or casual gatherings, this one-pot recipe is a celebration of traditional Creole cooking with a touch of creative comfort.
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Recipe Information
Ingredients
- 12 ounces Andouille sausage
- 2 tablespoons Vegetable oil
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 medium (finely diced) Yellow onion
- 1 medium (finely diced) Green bell pepper
- 2 medium (finely diced) Celery stalks
- 4 minced Garlic cloves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Thyme leaves
- 4 cups Chicken stock
- 2 cups Cooked black-eyed peas (drained and rinsed if canned)
- 2 Bay leaves
- 1 teaspoon (adjust to taste) Hot sauce
- 4 cups (for serving) Cooked white rice
- 2 stalks (sliced for garnish) Green onions
- 2 tablespoons (chopped for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Slice the Andouille sausage into 1/4-inch rounds.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil and sausage, cooking until the sausage is browned on both sides. Remove the sausage and set aside.
In the same pot, lower the heat to medium-low and add the butter. Once melted, whisk in the flour to create a roux. Stir constantly for about 10-12 minutes, until the roux turns a deep nutty brown color (be careful not to burn it).
Add the diced onion, bell pepper, and celery to the roux. Stir and sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic, Cajun seasoning, paprika, and thyme. Cook for 1-2 minutes until the spices are fragrant.
Gradually whisk in the chicken stock, ensuring the roux dissolves into the liquid without lumps.
Add the cooked sausage, black-eyed peas, and bay leaves. Stir well and bring the mixture to a simmer.
Reduce the heat to low and let the etouffee simmer uncovered for 25-30 minutes, stirring occasionally. Adjust the seasoning with salt, black pepper, and hot sauce to taste.
Remove the bay leaves before serving.
Spoon the etouffee over cooked white rice and garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 8583 mg | 373% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 35.6 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 4090 mg | 87% | |
*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.
