Spicy Southern Black‑Eyed Peas with Sausage
This Spicy Southern Black-Eyed Peas with Sausage is a hearty, one-pot dish packed with smoky sausage, creamy black-eyed peas, and bold Cajun spices. Quick to prepare and deeply flavorful, it’s perfect for cozy weeknights or Southern-style gatherings. Serve it with rice or cornbread for a true comfort meal.
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.