Black-eyed Pea and Sausage Stew with Collards

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6 to 8



  • 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

Black-eyed Pea and Sausage Stew with Collards

Click image to enlarge




Heat oil in a large Dutch oven over medium-high heat. Add sausage and brown on all sides, about five minutes. Add onion, bell pepper, and celery and sauté until softened and beginning to brown, 5 - 8 minutes. Stir in garlic and Cajun or Creole seasoning and cook until fragrant, about 30 seconds; deglaze pan with a little of the chicken broth, scraping bottom to release any browned pieces. Add remaining broth and black-eyed peas, bring to a simmer.

Remove and discard tough stems from collard greens; chop into bite-sized pieces. Add the collards a handful at a time, stirring to wilt them into the liquid. Cover and simmer until peas are tender, 45 minutes to 1 hour, depending on how fresh the peas are.

Taste and adjust seasoning; serve at once.


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