Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced smoked sausage and cook until lightly browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
1 tablespoon olive oil, 1 pound smoked sausage
Add the chopped onion, green bell pepper, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
1 large onion, 1 green bell pepper, 2 celery stalks, 3 cloves garlic
Stir in the diced tomatoes (undrained), rinsed and drained black-eyed peas, chicken broth, Creole seasoning, dried thyme, smoked paprika, and cayenne pepper (if using). Bring the mixture to a simmer.
1 (14.5 ounce) can diced tomatoes, 1 (15 ounce) can black-eyed peas, 4 cups chicken broth, 1 tablespoon Creole seasoning, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
Stir in the uncooked long-grain white rice. Return the cooked sausage to the pot. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to allow the rice to cook properly.
2 cups long-grain white rice, 1 pound smoked sausage
Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the steam to redistribute and the rice to fully absorb any remaining liquid, resulting in perfectly fluffy grains.
Fluff the Black Eye Peas and Rice Creole Style with a fork. Taste and adjust seasoning with salt and black pepper as needed. Garnish generously with fresh chopped parsley and serve with hot sauce on the side, if desired.
Salt, black pepper, Fresh parsley, Hot sauce
