There’s something undeniably comforting about a warm bowl of Spicy Creole Black-Eyed Peas with Sausage. Growing up, I remember the delightful aroma wafting through the kitchen as my family simmered these hearty ingredients together, a dish that not only filled our bellies but also warmed our souls. This recipe is perfect for any occasion—be it a cozy weeknight dinner or a festive holiday gathering. Rich in flavor, with a kick of spice, it embodies the spirit of Creole cooking, making it not just a meal, but an experience.
Why you’ll love this dish
You might find yourself coming back to this recipe again and again, and for good reasons. First, it’s incredibly budget-friendly; dried black-eyed peas are both affordable and nutritious. Second, this dish is customizable. Whether you’re a meat lover or vegetarian, you can whip up a version of this recipe that suits your taste buds. Plus, it’s a fantastic way to introduce legumes into your family’s diet, packed with fiber and protein.
"This dish is a taste of home! The seasoning was perfect, and the sausage added just the right amount of flavor. Perfect for a family dinner!" — A satisfied home cook
So, why not make this comforting dish the star of your next meal?
Preparing Spicy Creole Black-Eyed Peas with Sausage
Let’s break down how you can easily whip up this flavorful dish. In just a few steps, you’ll have a pot of comforting goodness simmering away on your stove.
What you’ll need
Gather the following ingredients for a satisfying meal:
- Black-Eyed Peas: 1 lb dried (or 4 cups canned/frozen)
- Andouille Sausage: 12 oz, sliced (smoked sausage can be used as a substitute)
- Vegetables: 1 medium onion (diced), 1 green bell pepper (diced), 2 celery stalks (chopped), 3 cloves garlic (minced)
- Tomatoes: 1 can (14.5 oz) diced tomatoes with juices
- Broth: 4 cups low-sodium chicken or vegetable broth
- Seasonings: 1 tbsp tomato paste, 2 tsp Creole seasoning, 1/2 tsp smoked paprika, 1/2 tsp cayenne pepper, salt, and black pepper
- Herbs: 2 bay leaves, 1 tsp fresh thyme (or 1/2 tsp dried)
- Finishing Touches: 1 tbsp apple cider vinegar (optional), fresh parsley or green onions for garnish
- Sides: 2 cups chopped collard greens (optional), 1 cup cooked rice or cornbread for serving
Feel free to swap out any ingredients based on dietary preferences—crumpled vegan sausage or tempeh can work beautifully for a vegan variation!
Step-by-step instructions
Prep the Peas: If you’re using dried black-eyed peas, rinse them and soak them overnight. This not only helps to reduce cooking time but also improves their texture.
Brown the Sausage: In a large pot over medium heat, add the olive oil. Once hot, toss in the sausage slices and cook until they’re nicely browned.
Sauté the Aromatics: Add the diced onion, bell pepper, and celery to the pot. Sauté for about 5-7 minutes until the vegetables soften. Then, add the minced garlic and cook for an additional minute until fragrant.
Deglaze and Add Tomatoes: Pour in the can of diced tomatoes along with their juices, scraping the bottom of the pot to release any flavorful bits. Stir in the tomato paste until it’s well mixed.
Combine Ingredients: Add the soaked black-eyed peas (or canned if you’re using those), chicken or vegetable broth, Creole seasoning, smoked paprika, cayenne, bay leaves, thyme, salt, and pepper. Bring everything to a boil.
Simmer to Perfection: Reduce the heat, cover the pot, and let it simmer for about 1 hour for dried peas (or 30-40 minutes for canned). Stir occasionally and make sure the peas are tender.
Finish and Serve: If desired, stir in the apple cider vinegar for a bright finish. Remove the bay leaves before serving. Garnish with fresh parsley or green onions.
How to serve Spicy Creole Black-Eyed Peas with Sausage
This dish is incredibly versatile! You can serve it over a bed of fluffy rice or alongside some buttery cornbread to soak up the flavorful broth. For an added twist, stir in chopped collard greens right before serving to add texture and nutrition. You might even want to drench it with some hot sauce for those who love a fiery kick!
Storage and reheating tips
If you find yourself with leftovers, you’re in luck. Store your Spicy Creole Black-Eyed Peas in an airtight container in the fridge for up to 4 days. You can also freeze them for up to three months. When reheating, simply warm them up on the stovetop over low heat, adding a splash of broth if they seem too thick. Always ensure they are heated thoroughly before serving.
Helpful cooking tips
- Soaking Tips: If you forget to soak your dried black-eyed peas overnight, you can quickly soak them by bringing them to a boil for about 10 minutes, then letting them sit for an hour.
- Spice Level: The beauty of this recipe lies in the spice. Feel free to adjust the cayenne pepper based on your heat tolerance.
- Flavor Enhancements: Adding a splash of lemon or lime juice right before serving can elevate the flavors beautifully.
Creative twists
Want to mix things up? Consider adding cooked bacon for extra smokiness, or toss in other veggies like diced carrots and zucchini. You might even try a different variety of beans or switch out the sausage for crumbled tofu or lentils for a plant-based twist.
Common questions
How long does this recipe take to prepare?
From start to finish, if using dried peas, anticipate about 1.5 to 2 hours including prep and cooking time. If using canned peas, you’ll save a lot on cooking time!
Can I substitute the sausage?
Absolutely! You can use smoked sausage, turkey sausage, or even a plant-based crumbled sausage for a meat-free version while still getting that satisfying texture.
What dish goes well with Black-Eyed Peas?
These spicy peas pair beautifully with cornbread, rice, or even a simple green salad. Choose your favorite for a well-rounded meal!
Feel free to dive into this heartwarming recipe and enjoy a taste of the South in your very own kitchen!
Spicy Creole Black-Eyed Peas with Sausage
Ingredients
For the Base
- 1 lb dried black-eyed peas or 4 cups canned/frozen
- 12 oz Andouille sausage, sliced smoked sausage can be used as a substitute
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes with juices (14.5 oz)
- 4 cups low-sodium chicken or vegetable broth
- 1 tbsp tomato paste
- 2 tsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust for spice level preference
- 2 leaves bay leaves
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tbsp apple cider vinegar optional, for finishing touch
For Serving
- 2 cups chopped collard greens optional
- 1 cup cooked rice or cornbread for serving
Instructions
Preparation
- If using dried black-eyed peas, rinse them and soak them overnight.
Cooking
- In a large pot over medium heat, add the olive oil. Once hot, toss in the sausage slices and cook until browned.
- Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute.
- Pour in the can of diced tomatoes with juices, scraping the bottom of the pot. Stir in the tomato paste until well mixed.
- Add soaked black-eyed peas (or canned), broth, Creole seasoning, smoked paprika, cayenne, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and let simmer for about 1 hour for dried peas (or 30-40 minutes for canned). Stir occasionally.
- If desired, stir in the apple cider vinegar. Remove bay leaves before serving. Garnish with parsley or green onions.