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Black-Eyed Pea Stew Smoked Sausage

Black-Eyed Pea Stew Smoked Sausage

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.
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Cook Time 1 hour
Total Time 1 hour
Course: Main Dish, Stew
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound smoked sausage sliced into ¼-inch rounds
  • 1 large yellow onion chopped
  • 2 celery stalks chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 (15 ounce) cans black-eyed peas rinsed and drained
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish
  • Cooked rice or cornbread for serving

Equipment

  • Large Dutch oven
  • Heavy-bottomed pot
  • Slotted spoon
  • Wooden spoon

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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
  8. Serve hot with a side of fluffy white rice or warm cornbread for a truly comforting meal.
    Cooked rice or cornbread

Notes

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.
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.
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