There’s something deeply comforting about a bowl of warm, spicy Southern black-eyed peas with sausage. The smoky sausage, tender peas, and bold Cajun spices come together in a dish that feels like a hug from the South. This recipe is quick to make, full of flavor, and perfect for busy weeknights or lazy weekends alike.
Why You’ll Love This Recipe
- Hearty, one-pot comfort that tastes like it’s been simmering all day.
- Uses pantry staples like canned or frozen black-eyed peas for easy prep.
- Perfect for meal prep or quick dinners with a Southern twist.
Ingredients
Each ingredient plays a special role in creating that rich, comforting Southern flavor. You’ll need:
- Smoked sausage: Adds smoky depth and richness to every bite. You can also explore beef sausage for a stronger flavor.
- Canned black-eyed peas: Tender and creamy, they make this a simple Black Eyed Peas Recipe With Canned Peas you can make anytime.
- Onion and garlic: Build the flavor base for the dish.
- Red bell pepper: Adds color and sweetness that balance the spice.
- Cajun seasoning: The heart of that Southern Black Eyed Peas Recipe kick.
- Tomatoes: Give a tangy body to the sauce.
- Okra (optional): Thickens the dish and adds that classic Southern feel, making it similar to Black Eyed Peas With Okra Recipe.
- Chicken broth: Helps blend all the flavors together into a hearty stew.
- Olive oil: For sautéing the sausage and veggies.
Step-by-Step Instructions
These steps will help you create the most flavorful Black Eyed Peas And Sausage Recipe with confidence:
- Heat olive oil in a large skillet over medium heat, then brown the sausage slices until golden. Remove and set aside.
- In the same pan, sauté onion, garlic, and bell pepper until soft and fragrant.
- Add the Cajun seasoning and stir for 30 seconds to bloom the spices.
- Pour in the canned black-eyed peas, diced tomatoes, and chicken broth. Stir well and bring to a gentle simmer.
- Return the sausage to the skillet. Simmer for 15 to 20 minutes until thick and flavorful.
- If using, stir in the okra during the last 5 minutes for that classic Okra And Black Eyed Peas texture.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot with rice or cornbread.
Mistakes to Avoid
- Don’t skip browning the sausage it adds deep flavor and color.
- Don’t overcook the peas; even canned or Frozen Black Eyed Peas Recipe versions can turn mushy if simmered too long.
- Don’t forget seasoning layers taste as you go for the best Southern Black Eyed Peas Recipe flavor balance.
Serving Suggestions
This dish pairs beautifully with white rice, cornbread, or even collard greens for that classic Black Eyed Peas And Collard Greens combo. Try serving it next to a warm bowl of Smothered Chicken and Rice for a full Southern dinner spread. For a creamy side, the Parmesan Spinach Mushroom Pasta Skillet adds a rich balance.
Spicy Southern Black‑Eyed Peas with Sausage
Equipment
- Large skillet or Dutch oven
Ingredients
Sausage & base
- 300 g smoked sausage (sliced) use andouille or other smoked sausage for bold flavor
Vegetables & aromatics
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped)
Main legumes & sauce
- 2 cans canned black‑eyed peas (drained and rinsed)
- 1 can diced tomatoes (with juices)
Seasonings & extras
- 1 tbsp olive oil for sautéing
- 1 tbsp Cajun seasoning adjust to taste for heat
- 250 ml chicken broth
- okra (optional, sliced) add in last 5 minutes for classic texture
- salt & pepper to taste
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced sausage and brown until golden. Remove from pan and set aside.
- In the same pan, add onion, garlic and red bell pepper. Sauté until soft and fragrant, about 3‑4 minutes.
- Stir in the Cajun seasoning and cook for about 30 seconds to bloom the spices.
- Add the drained black‑eyed peas, diced tomatoes (with juices), and chicken broth. Stir well and bring to a gentle simmer.
- Return the browned sausage to the skillet. Simmer for 15 minutes, stirring occasionally, until the mixture thickens and flavors meld.
- If using okra, stir it in during the last 5 minutes of cooking for added texture. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, ideally over white rice or with a side of cornbread for a full Southern comfort‑meal.
Notes
- Feel free to swap in beef sausage for a stronger flavor,
- reduce Cajun seasoning for a milder dish, or use frozen peas instead of canned (just adjust simmer time accordingly).
- The dish reheats well and flavors often deepen if made ahead.
FAQs
Can I use canned black-eyed peas instead of dry ones?
Absolutely. A Canned Black Eyed Peas Recipe saves time and still gives you tender, flavorful results. Just drain and rinse them before adding to your skillet to reduce the salt and starch.
How can I make this recipe less spicy?
To reduce the heat, simply use mild sausage and cut the Cajun seasoning in half. You can always add a dash of paprika or a touch of honey for flavor without the fire.
Can I make this dish ahead of time?
Yes, this Black Eye Pea dish reheats beautifully. Store it in an airtight container for up to 3 days. The flavors get even richer as it sits, making it a perfect make-ahead meal for family dinners or meal prep.
Conclusion
This spicy and smoky Spicy Southern Black-Eyed Peas with Sausage is the kind of meal that brings warmth, comfort, and a little bit of Southern soul to your table. Save it to your favorite board and bring that cozy, home-cooked flavor to your next dinner night.
