When you're craving something hearty, bold, and unmistakably Southern, look no further than Spicy Creole Black-Eyed Peas with Sausage. This dish takes a humble ingredient—black-eyed peas—and transforms it into a rich, flavorful meal packed with smoky sausage, Creole spices, and aromatic veggies. It’s the kind of recipe that makes your kitchen smell like a Louisiana porch dinner, where every bite tells a story. Whether you're preparing a comforting weeknight meal or a dish for your next cookout, this one is soul-satisfying and easy to love. Plus, it’s a versatile base if you're looking to experiment with other blackeyed pea recipes.
Spicy Creole Black-Eyed Peas with Sausage
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Main Course, Side Dish
Cuisine Caribbean
Large Dutch oven or heavy-bottomed pot Crucial for slow cooking and building flavor. If you don’t have one, a deep stock pot will do just fine.
Wooden spoon or heat-proof spatula Helps stir without scraping the pot.
Cutting board and sharp knife For prepping all your holy trinity veggies (onion, bell pepper, celery).
Measuring spoons and cups Accuracy matters with seasoning!
Colander or strainer Especially if you’re using canned black-eyed peas or rinsing dried ones.
Main Ingredients
- 1 lb dried black-eyed peas or 4 cups if using canned or frozen
- 12 oz Andouille sausage sliced (can sub with smoked sausage)
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 14.5 oz can diced tomatoes with juices
- 4 cups low-sodium chicken broth or vegetable broth for a vegan version
- 1 tbsp tomato paste
- 2 tsp Creole seasoning store-bought or homemade
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper adjust to taste
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tbsp apple cider vinegar optional, for brightness
- Fresh parsley or green onions for garnish
Optional Add-ins and Variations:
- 2 cups chopped collard greens for a black eyed peas and collard greens version
- 1 cup cooked rice or cornbread for serving
- Crumbled vegan sausage or tempeh for a vegan black eyed peas recipe
- 1 tbsp hot sauce or Cajun pepper sauce for more fire
Prep the Peas
If using dried black-eyed peas, soak them overnight or use the quick soak method: place peas in a pot, cover with water, bring to a boil, remove from heat, and let them sit covered for 1 hour. Drain and rinse.
If using frozen black eyed peas or canned, no soaking is needed—just rinse and set aside.
Brown the Sausage
Heat 1 tbsp of olive oil in your Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 6–8 minutes. Remove and set aside.
Sauté the Aromatics
In the same pot, add another tablespoon of olive oil. Toss in the onion, bell pepper, and celery. Cook for 5–7 minutes, until softened. Add garlic and tomato paste, stirring for another minute until fragrant and the paste deepens in color.
Deglaze and Add Tomatoes
Pour in the diced tomatoes and scrape the bottom of the pot to release any flavorful browned bits.
Combine Ingredients
Add the sausage back in along with your soaked or canned black-eyed peas. Stir in chicken broth, bay leaves, thyme, Creole seasoning, cayenne, paprika, salt, and pepper.
If you’re making a vegan black eyed peas recipe, use vegetable broth and skip the sausage or sub in plant-based sausage or smoked tofu.
Simmer to Perfection
Bring everything to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the peas are tender and the broth has thickened. Stir occasionally, and remove the lid for the last 10–15 minutes to let the sauce reduce slightly.
If you’re using canned or frozen peas, the cook time will be shorter—around 30–40 minutes total. You’ll still want a slow simmer to let all the flavors meld.
Finish and Serve
Stir in apple cider vinegar and adjust seasoning as needed. Remove bay leaves. Garnish with fresh parsley or green onions.
Serve hot over rice or with cornbread. This dish is hearty enough for a main, but it also makes one of the best bbq side dishes around.
Pairings
This dish holds its own but sings even louder when served with the right sides and sips:
- Cornbread or Hush Puppies: The sweetness of cornbread balances the spiciness beautifully.
- Steamed Collard Greens or Mustard Greens: A nod to the classic black eyed peas and collard greens combo. You can also add them right into the pot.
- Fried Green Tomatoes: Their tangy crunch complements the soft peas and sausage.
- Iced Tea or Lemonade: A Southern staple, perfect for cooling down the spice.
- Hot Sauce on the Table: A must for those who like to dial up the heat.
For something fresh and light on the side, consider a cucumber-tomato salad or pickled okra to cut through the richness. And if you're turning this into one of your regular lunch recipes healthy, skip the sausage and serve with quinoa or a leafy green salad.
FAQs
1. Can I use canned black-eyed peas instead of dried?
Absolutely. A good canned black eyed peas recipe works well for quick meals. Just be sure to rinse and drain them before adding to the pot. You’ll only need to simmer for about 30 minutes since they’re already cooked.
2. Is this recipe good for meal prep?
Yes! This dish stores and reheats beautifully. It thickens even more the next day, making it perfect for lunches or even as a black eyed pea casserole base. Add some rice and bake with cheese on top for a next-day twist.
3. What’s the best type of sausage to use?
Andouille is traditional for Creole flavor, but any smoked sausage will work. For a leaner option, try turkey sausage. For a vegetarian or vegan black eyed peas recipe, use vegan sausage or add mushrooms for umami depth.
4. Can I use fresh or frozen black-eyed peas?
Yes, both work well. A fresh black eyed peas recipe may only need 35–45 minutes of cooking time, depending on tenderness. Frozen black eyed peas don’t require soaking and offer a great middle ground between canned and dried.
5. Do I have to soak the dried peas?
Soaking helps speed up cooking and improve texture. For a proper dried black eyed peas recipe, overnight soaking is best, but you can quick-soak them if you’re short on time.
