• ½ pound smoked sausage, halved lengthwise and sliced ½ inch thick
• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 4 garlic cloves, minced
• 1 teaspoon Cajun or Creole seasoning
• 8 cups chicken broth
• ½ pound dried black-eyed peas, picked over and rinsed
• 1 pound collard greens
• hot sauce
• salt and pepper
• hot cooked rice, for serving

Black-eyed Pea and Sausage Stew with Collards

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• 2 pounds fresh black-eyed peas, shelled
• 4 cups water
• salt and freshly ground pepper to taste
• 6 slices bacon, coarsely chopped
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• kernels from 1 ear sweet yellow or white corn
• 2/3 cup cider vinegar
• 1 tablespoon sugar
• 2 cups coarsely choppe ripe tomatoes
• 1 cucumber
• 2 tablespoons fresh lime juice
• ½ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro 
• 2 teaspoons ground coriander
• about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
• 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

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• 2½ cups black-eyed peas, frozen
• 2 tablespoons soybean oil
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 2 cups tomatoes, ripe peeled, diced
• 1 teaspoon thyme leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 cups cooked long grained rice
• 1/4 cup parsley, minced
• salt and pepper to taste

Black-Eyed Peas and Rice

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• 36 (16–20 count) shrimp, head-on
• 3/4 cup black-eyed peas, cooked
• 1/4 cup diced onion
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• Creole seasoning to taste
• salt and black pepper to taste
• granulated garlic to taste
• 2 large eggs
• 1/4 cup olive oil
• 1 1/4 cups beer
• Louisiana hot sauce to taste
• 2 cups flour
• 1 quart vegetable oil

Note: Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University.