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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
Cook Time 1 hour
Soaking Time 12 hours
Total Time 1 hour 15 minutes
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.