What would the new year be without Black Eyed Peas? It’s a traditional dish served in the South on New Year’s Day, consisting of a savory black-eyed pea mixture served over rice. To jazz it up, I added Andouille Sausage and Louisiana Skillet Cornbread for a true southern dish.
I really wanted to add collard greens as well. However, for reasons I don’t need to go into, the local farmer’s market was all out of collard greens!
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Why You’ll Love This Recipe
- Savory and smoky: The combination of black-eyed peas and andouille sausage creates a delicious combination of earthy, nutty flavors from the peas, and a rich, smoky depth from the sausage.
- Hearty and satisfying: Black-eyed peas are a good source of protein and fiber, making the dish filling and perfect for a winter meal.
- Southern comfort food: This southern black-eyed pea recipe is a classic dish with a rich history and tradition. It’s often served on New Year’s Day for good luck and prosperity.
- Easy to make: This recipe is simple, requiring minimal prep time.
Ingredients – Here’s What You’ll Need
- The Peas: I used dried black-eyed peas that had been soaked in water over night.
- The Sausage: For the sausage, I used Andouille Sausage.
- The Holy Trinity, Plus One: For the vegetables, I used the holy trinity of onions, celery, and bell pepper. I also added fresh garlic, which is sometimes referred to as “the Pope.”
- The Liquids: For the liquids, I added chicken broth and Rotel Original diced tomatoes with green chilies.
- The Seasonings: The seasonings consisted of Cajun seasoning, dried thyme, Kosher salt, and freshly ground black pepper.
Making the Southern Black Eyed Peas with Andouille Sausage
- I started by browning the Andouille Sausage that I had cut into ¼-inch pieces in a large Dutch oven over medium heat. That took about 10 minutes.
- Then, I added the onion, celery, bell pepper, and Cajun seasoning to the Dutch oven. I let the vegetables cook for about five minutes. This allowed the vegetables to soften and also aided in loosening the bits from the bottom of the pan.
- Next, I added the minced garlic. I let the mixture cook over medium heat for about 30 seconds until the garlic became fragrant.
- After that, I added the can of Rotel Tomatoes and Chilies, followed by the black-eyed peas. Then, I poured in the chicken broth and stirred the mixture to ensure that everything was well combined. Finally, I added the thyme, salt, and pepper.
I covered the Dutch oven and simmered the mixture over low heat for a little over an hour. I wanted the peas to be tender and creamy.
As I previously indicated, I didn’t have any fresh collards to serve with this dish. However, I did have the Louisiana Skillet Cornbread.
I served the Southern Black Eyed Peas with the cornbread and steamed rice. For garnish, I added some sliced green onions. Yum! Happy Belated New Year!
Frequently Asked Questions
My preference is to use fresh black-eyed peas even though they require soaking overnight. The flavor and texture can vary depending on the type, so choose according to your preference.
I like to serve it with cornbread, rice, and collard greens. Crusty bread is also good in place of the cornbread. You can also add a dollop of sour cream or hot sauce for extra zing.
Andouille is a smoked sausage, typically made with pork and a spicy, Cajun-inspired seasoning.
This recipe makes excellent leftovers. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
The leftovers can definitely be frozen. In fact, I often freeze the leftovers for later use. Let the dish cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
For other amazing recipes featuring black-eyed peas, check out my Hoppin’ John with Smoked Sausage, Texas Caviar, and Black-Eyed Pea Jambalaya.
Recipe
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Black Eyed Peas with Andouille Sausage
Ingredients
- 1 pound 16 ounces dried black-eyed peas, soaked overnight and rinsed well
- 1 pound 16 ounces Andouille Sausage, sliced into ¼-inch slices
- 1 large onion chopped (about 1-½ cups)
- 2 stalks celery chopped (about ½ cup)
- ½ bell pepper seeded and chopped (about ½ cup)
- 2 teaspoons Cajun Seasoning (See Note 1)
- 4 cloves garlic minced
- 1 quart (4 cups) low sodium chicken broth
- 10 ounce can Rotel Original Tomatoes and Chilies
- 1 teaspoon dried thyme
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons finely chopped chives or green onions for garnish (optional)
- 3 cups steamed white rice
Instructions
- Cook sausage over medium heat in a large Dutch oven until browned, about 10 minutes.
- Add onion, celery, bell pepper, and Cajun seasoning. Cook for 5 minutes, stirring often to loosen any browned bits on bottom of Dutch oven. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies. Add black eyed peas, thyme, salt, pepper, and chicken broth. Stir to combine all ingredients.
- Cover and simmer over medium low heat for one hour or until peas are tender and creamy. Adjust seasonings; if desired, garnish with chopped chives or green onions. Serve over rice. Yield: 6 servings.
Tips/Notes
- I used Emeril’s Essense for the Cajun seasoning.
FeeFee says
This is how I make black eyed peas now. The recipe is super flavorful and not difficult to make. THANK YOU!
Chula King says
So pleased that you liked the recipe!
Chula
FeeFee says
Delicious and plenty flavorful! Depending on the Cajun seasoning you use, watch the salt. This is my forever black eye pea recipe. Thank you!
Chula King says
So glad that you liked the recipe!
Chula
Anonymous says
Nice!!!
Thomas Vrahoretis, Chesterton Indiana says
Made these for the first time. Used canned (Sylvia’s) black eyed peas. tasty and easy. I did the whole thing in my Insta Pot. Great, simple recipe with lots of flavor. Thanks!