Published on Louisiana Kitchen & Culture (https://louisiana.kitchenandculture.com)

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Black Eyed Peas with Smoked Sausage

Soups & Stews

Serves 8 - 10

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture 

Ingredients: 
  • 2 pounds dried black eyed peas, soaked 8 hours or overnight in water to cover
  • 1 1/2 cups yellow onion, chopped
  • 1 cup green onions, green and white parts, thinly sliced
  • 1 cup green pepper, diced
  • 1/2 cup celery, leafy parts included, diced
  • 1 tablespoon garlic, minced
  • 1 1/2 pounds andouille or other smoked sausage, sliced 1/4" thick
  • 1 pound seasoning ham, cut into 1" cubes
  • 1 ham bone, cut into pieces (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 2 large or 4 small bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 3 quarts water, or as needed
  • Salt, to taste
  • 1/2 cup parsley, finely minced

Black Eyed Peas

black eyed peas 

Click to enlarge image
Method: 

Drain the soaked peas and put them in a heavy 10-quart pot or dutch oven. Add all other ingredients except water, salt, and parsley. Add water to cover by 1-inch.

Bring to a full boil over high heat, then lower the heat and simmer gently for 1 1/2 hours. Taste for salt and adjust seasoning; amount needed will vary based on saltiness of seasoning meats.

Add water as needed and simmer for another 30 minutes or so until the peas are tender and the pot liquid has thickened.

Serve over hot boiled rice with crusty buttermilk cornbread, or jalapeno cheddar cornbread.

Source URL (modified on Oct 12, 2013):https://louisiana.kitchenandculture.com/recipes/black-eyed-peas-smoked-sausage