Black-Eyed Pea Stew Smoked Sausage is a hearty, flavorful, and incredibly satisfying one-pot meal that combines tender black-eyed peas with smoky sausage and a rich, savory broth. This comforting stew is perfect for a weeknight dinner or a cozy weekend meal, offering a delicious way to enjoy a Southern-inspired classic. Its simplicity and robust flavors make it a versatile addition to any home cook’s repertoire, guaranteeing a truly delicious experience.
Key Ingredients for Black-Eyed Pea Stew Smoked Sausage
To create this soul-warming Black-Eyed Pea Stew Smoked Sausage, gather the following ingredients:
- 1 tablespoon olive oil: For sautéing.
- 1 pound smoked sausage, sliced into ¼-inch rounds: Andouille, kielbasa, or your favorite smoked sausage will work beautifully.
- 1 large yellow onion, chopped: Provides a flavorful aromatic base.
- 2 celery stalks, chopped: Adds depth and freshness.
- 1 green bell pepper, chopped: Contributes a subtle sweetness and vibrant color.
- 3 cloves garlic, minced: Essential for a robust flavor profile.
- 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and a rich tomato base.
- 4 cups chicken broth (or vegetable broth for a vegetarian option): The liquid base for the stew.
- 2 (15 ounce) cans black-eyed peas, rinsed and drained: The star of the show; ensures tender peas without an excessive amount of sodium.
- 1 teaspoon dried thyme: Earthy and aromatic.
- ½ teaspoon smoked paprika: Enhances the smoky flavor of the sausage.
- ¼ teaspoon cayenne pepper (optional, for a kick): Adjust to your spice preference.
- Salt and freshly ground black pepper to taste: Seasoning is key to bringing out all the flavors.
- Fresh parsley, chopped, for garnish: Adds freshness and a pop of color.
- Cooked rice or cornbread, for serving: Perfect accompaniments.
How to Make Black-Eyed Pea Stew Smoked Sausage
This Black-Eyed Pea Stew Smoked Sausage is incredibly easy to make, delivering a deeply satisfying and delicious meal with minimal effort, ready in under an hour. Its rich, savory broth, tender black-eyed peas, and smoky sausage create a comforting symphony of flavors. The simplicity of this one-pot wonder makes it a perfect choice for busy weeknights, offering a hearty and flavorful dish that the whole family will adore, making it a true culinary delight.
● Step-by-Step Instructions:
- Brown the Sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until it’s nicely browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, celery, and green bell pepper to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
- Deglaze and Simmer: Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot with a wooden spoon – this adds immense flavor!
- Incorporate Black-Eyed Peas and Sausage: Add the rinsed and drained black-eyed peas and the reserved browned sausage back into the pot. Stir everything together.
- Simmer to Perfection: Reduce the heat to low, cover the pot, and let the stew simmer for at least 20-30 minutes, or longer if you have time, allowing the flavors to meld and deepen. The longer it simmers, the more flavorful it becomes.
- Season and Serve: Taste the stew and season with salt and freshly ground black pepper as needed. Garnish with fresh chopped parsley before serving.
- Enjoy: Serve hot with a side of fluffy white rice or warm cornbread for a truly comforting meal.
Why You’ll Love This Black-Eyed Pea Stew Smoked Sausage
You’ll absolutely adore this Black-Eyed Pea Stew Smoked Sausage because it’s the epitome of comfort food, bursting with a savory and smoky depth that will warm you from the inside out. The star feature is undoubtedly the rich, complex flavor profile achieved through the combination of tender black-eyed peas, spicy smoked sausage, and aromatic vegetables, all simmered in a robust broth. Making this stew at home is not only incredibly satisfying but also a fantastic way to save money and enjoy a wholesome meal, far surpassing the often bland and expensive store-bought versions.
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What truly elevates this dish are the simple yet impactful ingredients like the hint of smoked paprika and the optional kick of cayenne pepper, which combine to create a harmony of flavors that will tantalize your taste buds. It’s a more vibrant and comforting alternative to a traditional chili, offering a unique twist on hearty legumes. So, don’t wait another moment—whip up a batch of this magnificent stew and experience a culinary hug in a bowl tonight!
What to Serve Black-Eyed Pea Stew Smoked Sausage With
This Black-Eyed Pea Stew Smoked Sausage is incredibly versatile and pairs wonderfully with a variety of sides. The most classic accompaniment is a generous serving of fluffy white rice, which soaks up all the delicious, savory broth. Alternatively, warm, buttery cornbread is an absolute must, perfect for dipping and savoring every last drop of the stew. For a touch of greens, a simple side salad with a bright vinaigrette offers a refreshing contrast to the richness of the stew. You could also serve it alongside some collard greens or mustard greens for an authentic Southern feast. A crisp, light-bodied beer or a dry rosé would complement the meal beautifully.
Top Tips for Perfecting Black-Eyed Pea Stew Smoked Sausage
- Sausage Choice Matters: While any smoked sausage works, opting for a high-quality Andouille or kielbasa will significantly boost the flavor. If you prefer less heat, stick to a milder smoked sausage. For an extra layer of flavor, try browning the sausage until it gets a good, crispy crust – don’t rush this step!
- Don’t Skimp on Simmer Time: The longer this stew simmers, the more the flavors will meld and deepen. Aim for at least 30 minutes, but an hour is even better if you have the time. Low and slow is the key to maximum deliciousness.
- Flavor Boost (Optional): For an even richer broth, consider adding a splash of Worcestershire sauce or a bay leaf during the simmering stage. Remove the bay leaf before serving. A pinch of sugar can also help balance the acidity of the tomatoes.
- Vegetable Variety: Feel free to customize the vegetables. Carrots, parsnips, or even sweet potatoes can be added for extra nutrition and flavor. Add harder root vegetables along with the onion and celery to ensure they soften properly.
- Adjusting Spice Level: If you love heat, increase the cayenne pepper or add a dash of hot sauce when serving. For a milder stew, omit the cayenne entirely. Always taste and adjust seasonings at the end.
- Thickening the Stew: If you prefer a thicker stew, you can mash a small portion of the black-eyed peas against the side of the pot with a spoon or whisk together a tablespoon of flour or cornstarch with a bit of cold water and stir it into the simmering stew until it thickens.
- Fresh Herbs are Best: While dried thyme is fine, a sprinkle of fresh chopped parsley or even cilantro at the end will brighten up the flavors and add a lovely aromatic finish.
Storing and Reheating Tips
Black-Eyed Pea Stew Smoked Sausage is fantastic for meal prepping, as the flavors often improve overnight. To store leftovers, allow the stew to cool completely to room temperature (within 2 hours of cooking). Transfer it to airtight containers and refrigerate promptly. It will stay fresh in the refrigerator for up to 3-4 days.
For longer storage, this stew freezes beautifully. Once cooled, ladle the stew into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. It can be stored in the freezer for up to 2-3 months. To reheat from frozen, transfer the stew to the refrigerator overnight to thaw. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if it’s too thick. Alternatively, microwave individual portions, stirring halfway through. Avoid over-boiling during reheating to maintain the texture of the peas and sausage.
Final Thoughts
This Black-Eyed Pea Stew Smoked Sausage is truly a culinary gem – comforting, remarkably flavorful, and so easy to prepare. It’s the perfect one-pot wonder to bring warmth and joy to your table, whether you’re seeking a quick weeknight meal or a hearty weekend feast. Don’t hesitate; give this incredible recipe a try, and prepare to fall in love with its rich, smoky goodness.
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Black-Eyed Pea Stew Smoked Sausage FAQs
- Can I use dried black-eyed peas instead of canned?
Yes, you can! You’ll need to soak them overnight and then cook them separately according to package directions before adding them to the stew. This will add to your preparation time. Two cans (15 oz each) of black-eyed peas are roughly equivalent to 1 cup of dried black-eyed peas. - What kind of sausage is best for this stew?
Andouille or kielbasa are excellent choices for their smoky flavor. You can also use other smoked sausages like chicken apple sausage or even a vegetarian smoked sausage for a meatless option. - Is this stew spicy?
The recipe includes ¼ teaspoon of cayenne pepper, which provides a mild kick. You can omit it entirely for a non-spicy stew or increase it if you prefer more heat. Freshly ground black pepper also adds a pleasant warmth. - Can I make this stew vegetarian?
Absolutely! Simply omit the smoked sausage, use vegetable broth instead of chicken broth, and perhaps add some smoked paprika or liquid smoke to mimic the smoky flavor. Hearty mushrooms or a vegetarian sausage can also be added. - How can I thicken the stew if it’s too thin?
You can thicken the stew by mashing a portion of the black-eyed peas against the side of the pot. Alternatively, create a slurry with 1 tablespoon of cornstarch (or flour) mixed with an equal amount of cold water, then stir it into the simmering stew and cook for a few minutes until it thickens. - Can I add other vegetables?
Certainly! Carrots, diced potatoes, spinach, or kale are excellent additions. Add harder vegetables like carrots and potatoes with the initial aromatics to ensure they cook through, and add leafy greens near the end of the simmering time until just wilted. - How long does Black-Eyed Pea Stew Smoked Sausage last in the refrigerator?
When stored in an airtight container, the stew will last for 3-4 days in the refrigerator. - Can I freeze this stew?
Yes, this stew freezes very well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Black-Eyed Pea Stew Smoked Sausage
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until it’s nicely browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.1 tablespoon olive oil, 1 pound smoked sausage
- Reduce the heat to medium. Add the chopped onion, celery, and green bell pepper to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.1 large yellow onion, 2 celery stalks, 1 green bell pepper
- Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot with a wooden spoon – this adds immense flavor!1 (14.5 ounce) can diced tomatoes, 4 cups chicken broth
- Add the rinsed and drained black-eyed peas and the reserved browned sausage back into the pot. Stir everything together.2 (15 ounce) cans black-eyed peas, 1 pound smoked sausage
- Reduce the heat to low, cover the pot, and let the stew simmer for at least 20-30 minutes, or longer if you have time, allowing the flavors to meld and deepen. The longer it simmers, the more flavorful it becomes.
- Taste the stew and season with salt and freshly ground black pepper as needed. Garnish with fresh chopped parsley before serving.Salt and freshly ground black pepper, Fresh parsley
- Serve hot with a side of fluffy white rice or warm cornbread for a truly comforting meal.Cooked rice or cornbread
Notes
If you prefer a thicker stew, you can mash a small portion of the black-eyed peas against the side of the pot with a spoon or whisk together a tablespoon of flour or cornstarch with a bit of cold water and stir it into the simmering stew until it thickens.
While dried thyme is fine, a sprinkle of fresh chopped parsley or even cilantro at the end will brighten up the flavors and add a lovely aromatic finish.