# Ingredient List:
→ Meats
01 - 8 oz smoked sausage (Andouille or Kielbasa), sliced
02 - 4 oz thick-cut bacon, diced
→ Legumes
03 - 1 lb dried black-eyed peas, rinsed and sorted
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Spices & Seasonings
10 - 2 bay leaves
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp cayenne pepper (optional)
14 - 1/2 tsp freshly ground black pepper
15 - 3/4 tsp kosher salt (plus more to taste)
→ Finishing
16 - 2 tbsp chopped fresh parsley
17 - Hot sauce, to serve
# Steps:
01 - Place dried black-eyed peas in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. For a quick soak method, cover peas with boiling water, let stand 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside on paper towels.
03 - Add sliced sausage to the same pot and sauté until browned on all sides. Remove and set aside with the bacon.
04 - Add onion, bell pepper, and celery to the pot. Sauté until vegetables are soft, about 5-6 minutes. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, thyme, cayenne (if using), black pepper, and salt. Return cooked bacon and sausage to the pot.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, until peas are tender and broth has thickened and developed flavor.
07 - Remove bay leaves and discard. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.
08 - Serve hot, passing hot sauce at the table. Traditionally enjoyed over steamed rice or alongside cornbread and sautéed greens.
