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Spicy Creole Black-Eyed Peas with sausage

Spicy Creole Black-Eyed Peas with Sausage

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course, Side Dish
Cuisine Caribbean
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Peas

  1. 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.
  2. If using frozen black eyed peas or canned, no soaking is needed—just rinse and set aside.

Brown the Sausage

  1. 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

  1. 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

  1. Pour in the diced tomatoes and scrape the bottom of the pot to release any flavorful browned bits.

Combine Ingredients

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. Stir in apple cider vinegar and adjust seasoning as needed. Remove bay leaves. Garnish with fresh parsley or green onions.
  2. 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.