Best Black-Eyed Peas and Smoked Sausage Over Rice


Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes

Yield: 8 servings

If hot smoked Creole sausages are not available in your area, Spanish smoked chorizo or Portuguese chourico & linguica come closest to the exquisite spicy flavor that makes this so delicious.


2 tablespoons olive oil

3 ribs celery

1 each: trimmed, finely chopped, small: onion, green pepper

10-15 button mushrooms, thinly sliced, optional

5 cloves garlic, minced

1 teaspoon each: coarse salt, garlic powder, dried thyme

1/2 teaspoon ground red pepper

Freshly ground black pepper to taste

2 cups dried black-eyed peas, soaked according to package instructions to yield about 5 cups, or 2 packages (10 ounces each) frozen black-eyed peas or 2 cans (15 ounces each) black-eyed peas, drained

4 to 6 ounces Creole hot smoked sausages or Spanish smoked chorizo, thinly sliced

2 cans (14 1/2 ounces each) chicken broth

2 cups water

2 bay leaves

Cooked white rice

Heat olive oil in a large pot over medium high heat. Add the celery, onion and green pepper. Cook, stirring often, until vegetables begin to wilt, about 5 minutes. Add the mushrooms; cook, stirring, until mushrooms soften, about 2 minutes. Lower heat to medium; add the garlic. Cook, stirring, until garlic softens, about 1 to 2 minutes. Season with salt, garlic powder, dried thyme, ground red pepper and freshly ground pepper to taste. Stir in the sausage. Cook, stirring, 2 minutes. Stir in the beans; add the broth and water; Increase heat to medium high. Heat to a boil; lower heat to a simmer. Add bay leaves. Cook, stirring occasionally until flavors come together, adding additional water as needed, about 1 hour. Serve over rice.

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