Black Eyed Peas with Andouille Sausage
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.
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.
Nutrition
Calories: 668kcalCarbohydrates: 76gProtein: 39gFat: 23gSaturated Fat: 7gCholesterol: 63mgSodium: 1198mgPotassium: 1451mgFiber: 10gSugar: 8gVitamin A: 265IUVitamin C: 16.4mgCalcium: 140mgIron: 8.7mg
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