Spicy Creole Black-Eyed Peas with Sausage
A comforting bowl of Spicy Creole Black-Eyed Peas with Sausage, rich in flavor with a kick of spice, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to three months. Reheat on the stovetop, adding broth if too thick.