Spicy Creole Black-Eyed Peas with Sausage brings bold flavors and comfort to your table. This hearty dish is packed with protein, fiber, and a kick of spice, making it a delightful meal for any day of the week. Whether you’re celebrating New Year’s Day or simply craving a delicious, filling dish, this recipe is sure to impress.
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Why You’ll Love This Spicy Creole Black-Eyed Peas with Sausage
This dish offers a harmonious blend of spices and textures. The creamy black-eyed peas combine beautifully with the savory sausage and fresh vegetables. The hint of cayenne pepper gives it an extra kick without overwhelming your palate. Additionally, this recipe is versatile; you can easily make it vegan by substituting the sausage or adjusting it to fit your dietary preferences.
Spicy Creole Black-Eyed Peas with Sausage
Ingredients
Method
- If using dried black-eyed peas, rinse and soak them in water overnight. If using canned or frozen peas, you can skip this step.
- Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
- In the same pot, add the diced onion, green bell pepper, celery, and garlic. Sauté until the onions become translucent, about 5 minutes.
- Pour in a little chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes along with their juices and the tomato paste. Stir to combine.
- Return the browned sausage to the pot. Add the soaked black-eyed peas (or canned peas), remaining broth, Creole seasoning, smoked paprika, cayenne pepper, bay leaves, thyme, and apple cider vinegar. Stir well.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1-1.5 hours for dried peas (or about 20 minutes for canned or frozen peas), or until the peas are tender. Stir occasionally and add more broth if necessary.
- Remove the bay leaves before serving. Adjust seasoning with salt, black pepper, and extra cayenne if desired. Serve hot over cooked rice or with cornbread, and garnish with fresh parsley or green onions.
Nutrition
Notes
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Let us know how it was!How to Make Spicy Creole Black-Eyed Peas with Sausage
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
- 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
Step-by-Step Instructions:
- Prep the Peas: If using dried black-eyed peas, rinse and soak them in water overnight. If using canned or frozen peas, you can skip this step.
- Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
- Sauté the Aromatics: In the same pot, add the diced onion, green bell pepper, celery, and garlic. Sauté until the onions become translucent, about 5 minutes.
- Deglaze and Add Tomatoes: Pour in a little chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes along with their juices and the tomato paste. Stir to combine.
- Combine Ingredients: Return the browned sausage to the pot. Add the soaked black-eyed peas (or canned peas), remaining broth, Creole seasoning, smoked paprika, cayenne pepper, bay leaves, thyme, and apple cider vinegar. Stir well.
- Simmer to Perfection: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1-1.5 hours for dried peas (or about 20 minutes for canned or frozen peas), or until the peas are tender. Stir occasionally and add more broth if necessary.
- Finish and Serve: Remove the bay leaves before serving. Adjust seasoning with salt, black pepper, and extra cayenne if desired. Serve hot over cooked rice or with cornbread, and garnish with fresh parsley or green onions.
How to Serve Spicy Creole Black-Eyed Peas with Sausage
Serve this hearty dish warm, either on its own or over a bed of fluffy rice for a more filling option. Cornbread on the side complements the spices perfectly. You can also pair it with a side of collard greens for added nutrition and flavor.
How to Store Spicy Creole Black-Eyed Peas with Sausage
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 4 days. To reheat, simply warm them in a pot on the stove over low heat, adding a splash of broth if needed. You can also freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips to Make Spicy Creole Black-Eyed Peas with Sausage Perfect
- Soaking: If using dried black-eyed peas, soak them overnight for quicker cooking and better texture.
- Meat Options: Feel free to switch out the sausage for turkey bacon or chicken ham depending on your preference.
Flavor Variations
- Add Heat: Increase the cayenne pepper for a spicier version or add diced jalapeños.
- Vegetable Variations: Incorporate other vegetables like diced carrots or zucchini for additional texture and nutrients.
- Herb Options: Experiment with different herbs like basil or oregano for a unique flavor profile.
Pro Tips for Success
- Don’t Rush the Cooking: Allowing the peas to simmer longer develops deeper flavors. A slow cook will let the spices meld beautifully.
- Check for Doneness: If using dried peas, check for tenderness periodically; they may need more or less time depending on freshness.
FAQs About Spicy Creole Black-Eyed Peas with Sausage
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas. They will cook faster, so adjust cooking time accordingly. Simply add the canned peas when the other ingredients are nearly done and simmer for about 20 minutes to heat through.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well and even tastes better the next day as the flavors continue to develop. Just store it in portions for easy reheating during the week.
Can I make this dish vegan?
Yes, you can substitute sausage with crumbled vegan sausage or tempeh. Use vegetable broth instead of chicken broth for a delicious vegan twist on this comforting dish.
Final Thoughts
Spicy Creole Black-Eyed Peas with Sausage is a delightful recipe that combines hearty ingredients with bold flavor. Perfect for gatherings or family dinners, this dish is sure to be a hit. It’s easy to make, versatile, and packed with nutrients. You’ll love preparing and sharing this wonderful meal. Enjoy every bite!