Name: Spicy Creole Black-Eyed Peas with Sausage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Creole
Ingredients: 1 lb dried black-eyed peas (or 4 cups if using canned or frozen); 12 oz Andouille sausage, sliced (can substitute 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; 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 (optional); 1 cup cooked rice or cornbread for serving; Crumbled vegan sausage or tempeh for a vegan option; 1 tbsp hot sauce or Cajun pepper sauce for more fire

Description

A hearty dish featuring black-eyed peas combined with rich Andouille sausage and a medley of vegetables, embodying the essence of Creole cuisine.

Ingredients

1 lb dried black-eyed peas (or 4 cups if using canned or frozen)
12 oz Andouille sausage, sliced (can substitute 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
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 (optional)
1 cup cooked rice or cornbread for serving
Crumbled vegan sausage or tempeh for a vegan option
1 tbsp hot sauce or Cajun pepper sauce for more fire

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Instructions

Rinse and soak dried black-eyed peas in water overnight or quick-soak by boiling for 2 minutes, then letting them sit for an hour. Drain and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove and set aside.
Add diced onion, green bell pepper, and chopped celery to the pot. Sauté for about 5 minutes, then stir in minced garlic and cook for an additional minute.
Pour in diced tomatoes and scrape up any browned bits stuck to the pot. Stir in tomato paste, Creole seasoning, smoked paprika, and cayenne pepper. Cook for a couple of minutes.
Add the black-eyed peas (or canned peas), chicken broth, bay leaves, thyme, and browned sausage back into the pot. Bring to a boil.
Reduce heat to low, cover, and simmer for 45-60 minutes (or 15-20 minutes if using canned peas), stirring occasionally.
Remove bay leaves before serving. Optional: stir in collard greens last 10 minutes for added flavor. Serve garnished with parsley or green onions alongside rice or cornbread.

Notes

For a vegan option, replace Andouille sausage with vegan sausage or tempeh and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: Creole