Southern Black Eyed Peas with Sausage

This bowl gives you creamy black eye pea texture with smoky sausage and a gently spicy broth. It cooks low and slow so every spoonful tastes rich and full. If you enjoy bean dishes like this high protein dinner found in the Brazilian inspired feijoada recipe, this is a perfect Southern twist to add to your weekly rotation.

What Makes This Recipe Stand Out

• Dried peas that simmer into a creamy, rich base without extra cream.
• Perfect for Southern Black Eyed Peas Recipe lovers who want depth and comfort.
• Easy to change into a Black Eyed Peas Recipe With Canned Peas when you need a fast meal.
• Flexible enough to turn into Okra And Black Eyed Peas or Black Eyed Peas And Collard Greens with simple additions.

Ingredient Breakdown

These everyday ingredients come together to build a full flavored, hearty dinner.

• Dried black eyed peas: soaked overnight for tender texture.
• Andouille sausage: sliced and browned for smoky taste.
• Onion, celery, bell pepper: classic base vegetables for rich flavor.
• Cajun seasoning: brings warmth and gentle spice.
• Garlic: adds sharp, fresh flavor.
• Rotel tomatoes with chilies: brightens the broth with a little heat.
• Chicken broth: gives depth and body.
• Thyme, salt, and pepper: simple seasonings that round out the pot.
• Steamed white rice: a soft base that catches the creamy broth.

How To Make It

Prep

Soak the dried peas overnight in cool water. Drain and rinse before cooking so the peas soften evenly and cook into a creamy broth.

Cook

Brown the sliced sausage in a Dutch oven until the edges are golden. Add onion, celery, bell pepper, and Cajun seasoning. Cook for five minutes while scraping up the browned bits. Stir in garlic for a quick burst of flavor. Add Rotel, soaked peas, thyme, salt, pepper, and chicken broth.

Finish And Serve

Cover the pot and simmer on medium low heat for about one hour until the peas turn tender and creamy. Taste and adjust the seasoning. Ladle the peas over hot rice and finish with green onions or chives.

Time Saving Options

Some nights you want the slow simmer. Other nights you need dinner fast. These shortcuts keep things easy.

• Use canned peas for a quick Canned Black Eyed Peas Recipe. Simmer for about twenty minutes.
• Try a Frozen Black Eyed Peas Recipe by adding frozen peas straight to the pot.
• Keep chopped onion, celery, and bell pepper ready in the fridge.
• Cook rice ahead so serving is effortless.

Variations You Can Try

You can adjust this base recipe without changing the comforting flavor.

• Add sliced okra for a Black Eyed Peas With Okra Recipe style pot.
• Stir in cooked collard greens near the end for a full Black Eyed Peas And Collard Greens meal.
• Use mild sausage if you prefer gentle heat.
• Increase Cajun seasoning for a spicier broth.
• Pair this dish with fun holiday recipes like this pull apart Christmas tree bread or this lovely Christmas salmon.

Southern Black Eyed Peas with Sausage

This Southern Black Eyed Peas with Sausage recipe is warm, creamy, and smoky classic comfort food at its best. It's perfect for easy weeknight meals or Sunday dinners, offering big flavor from simple ingredients.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Soaking Time 12 hours hrs

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Southern

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb dried black eyed peas soaked overnight
• 12 oz andouille sausage sliced
• 1 onion chopped
• 2 stalks celery chopped
• 1 bell pepper chopped
• 2 tsp Cajun seasoning
• 3 cloves garlic minced
• 1 can Rotel tomatoes with chilies undrained
• 6 cups chicken broth
• 1 tsp dried thyme
• to taste salt and pepper

For Serving

• 3 cups cooked white rice steamed
• chopped green onions or chives for garnish

Equipment

• Dutch Oven

Method

 

1. Soak black eyed peas overnight in cool water. Drain and rinse before cooking.
2. In a Dutch oven, brown sliced sausage over medium heat until golden.
3. Add onion, celery, bell pepper, and Cajun seasoning. Sauté for 5 minutes.
4. Stir in garlic and cook for another 1 minute.
5. Add Rotel, soaked peas, thyme, salt, pepper, and chicken broth. Stir well.
6. Cover and simmer on medium-low heat for about 1 hour, until peas are tender and creamy.
7. Serve over hot steamed rice and garnish with green onions or chives.

Notes

• You can use canned or frozen peas for a faster version.
• Add cooked greens like collards or okra to change up the flavor.
• Adjust Cajun seasoning for desired heat level.

FAQs

Why did my peas stay firm after simmering?

Peas stay firm when they need more time or more heat. Keep the pot at a steady simmer and make sure the peas stay covered with broth. Add a splash of extra liquid if needed and check in ten minute intervals until the centers soften. Soaking overnight also helps the peas cook evenly.

How do I keep the broth creamy instead of watery?

A slow simmer helps the starch in the peas thicken the broth naturally. Avoid boiling too hard because that can break the peas down. If the pot looks thin near the end, let it simmer uncovered for a few minutes until the broth turns silky and coats the spoon.

How spicy is this dish?

The spice level is gentle from the sausage and Cajun seasoning. To lower the heat, use mild sausage and reduce the seasoning. To increase it, add a pinch of cayenne at the end so you can control the warmth without overpowering the creamy broth.

Closing Note

This Southern Black Eyed Peas with Sausage bowl is a warm, inviting dish you can return to all year. Save it to your favorite board and make it on nights when you want a simple, comforting meal that fills the kitchen with rich Southern aroma.