Black Eyed Peas with Andouille Sausage

5 from 15 votes

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.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: Southern

Servings: servings

Calories: 668kcal

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.

Notes

I used Emeril's Essense for the Cajun seasoning.

Nutrition