Southern-Style Andouille Sausage Black-Eyed Peas

Southern-Style Andouille Sausage Black-Eyed Peas

Southern-Style Andouille Sausage Black-Eyed Peas

Black-eyed peas are a Southern staple, packed with flavor and fiber, making them both a comforting and healthy choice. Traditionally served on New Year’s Day for good luck, these hearty legumes are perfect any time of year. This andouille sausage black-eyed peas recipe brings in smoky sausage, aromatic vegetables, and the bold flavors of Lucky Cajun Black Label seasoning for a rich, satisfying dish.

Ingredients:

  • 1 pound dry black-eyed peas, rinsed
  • 2 tablespoons Lucky Cajun Black Label
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cloves fresh garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 large green bell pepper, medium dice
  • 1 medium yellow onion, medium dice
  • 1 stalk celery, medium dice
  • 7 cups no-salt chicken stock

Instructions:

  1. Prepare the sausage & vegetables – Slice the andouille sausage into bite-sized rounds. Dice the bell pepper, onion, and celery into medium-sized pieces to ensure even cooking and texture.
  2. Sauté the sausage – In a large pot or Dutch oven, heat a little oil over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
  3. Sauté the vegetables – In the same pot, add the diced onion, bell pepper, and celery. Cook until softened and slightly browned, about 7-8 minutes. Stir in the minced garlic and cook for another 30 seconds.
  4. Simmer the peas – Return the sausage to the pot. Add the black-eyed peas, chicken stock, Lucky Cajun Black Label, thyme, and bay leaf. Stir to combine.
  5. Cook low and slow – Bring to a gentle simmer, cover, and cook for 1 hour and 30 minutes, stirring occasionally, until the peas are tender and the flavors have melded together.
  6. Serve & enjoy – Remove the bay leaf, adjust seasoning if needed, and serve warm. This andouille sausage black-eyed peas dish is fantastic on its own or ladled over rice for a complete meal.

Variations & Serving Suggestions:

  • Make it Vegetarian: Skip the andouille sausage for a meat-free version. Add smoked paprika or liquid smoke to maintain that deep, savory flavor.
  • Cornbread Pairing: Serve with warm cornbread to soak up the flavorful broth.
  • Classic Southern Feast: Pair this andouille sausage black-eyed peas recipe with fried chicken or grilled pork chops.
  • Rice Bowl: Serve over steamed rice for a hearty, complete meal.

This dish is rich in flavor, high in protein and fiber, and a perfect way to enjoy a true Southern classic. Whether for a holiday tradition or a weeknight meal, this andouille sausage black-eyed peas recipe is sure to be a hit!

Back to blog