Smoked Sausage and Black-Eyed Peas
A hearty and budget-friendly meal that combines smoky sausage with earthy black-eyed peas, perfect for family gatherings and celebrations.
Ingredients
Main Ingredients
- 1 lb Smoked sausage, such as kielbasa or andouille
- 15 oz Canned black-eyed peas, drained If using dried, soak them overnight
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 4 cups Chicken or vegetable broth
- 1 tbsp Olive oil
- 1 tbsp Smoked paprika For flavor
- to taste Salt
- to taste Pepper
- dash Hot sauce Optional, for heat
Instructions
Preparation
- If using dried black-eyed peas, soak them overnight and drain before use.
- In a large pot, heat olive oil over medium heat. Add sliced or diced sausage and cook until browned, about 5 minutes.
- Stir in the chopped onion and minced garlic. Sauté for another 3-4 minutes until softened.
- Add the soaked black-eyed peas (or canned, drained) to the pot, followed by the broth.
- Sprinkle in smoked paprika, salt, and pepper. Stir well.
- Bring to a simmer, cover, and let it cook for about 20 minutes, or until peas are tender if using dried.
- Taste and adjust seasonings as needed. Feel free to add hot sauce for a spicy kick!
Notes
Serve warm, garnished with fresh parsley. Pairs well with cornbread, rice, or sautéed greens for a complete meal. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.