# Components:
→ 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
14 - 1/2 tsp freshly ground black pepper
15 - 3/4 tsp kosher salt
→ Finishing
16 - 2 tbsp chopped fresh parsley
17 - Hot sauce, to serve
# Directions:
01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse thoroughly. For a quick soak method, cover peas with boiling water and let stand for 1 hour before draining and rinsing.
02 - In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon until crisp and the fat has rendered. Remove bacon with a slotted spoon and set aside on paper towels, leaving the drippings in the pot.
03 - Add the sliced sausage to the bacon drippings and sauté until well browned on all sides. Remove sausage with a slotted spoon and set aside with the cooked bacon.
04 - Add the diced onion, bell pepper, and celery to the same pot. Sauté over medium heat until vegetables are softened and onions are translucent, about 5-6 minutes. Add minced garlic and cook for an additional minute until fragrant.
05 - Stir in the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, dried thyme, cayenne pepper (if using), black pepper, and kosher salt. Mix well to combine all ingredients.
06 - Return the cooked bacon and sausage to the pot. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 1 to 1.5 hours. Cook until peas are tender and the broth has thickened and developed rich flavor.
07 - Remove and discard the bay leaves. Taste the mixture and adjust salt and pepper seasoning as needed. Sprinkle with chopped fresh parsley just before serving.
08 - Serve hot while offering hot sauce on the side. This dish is traditionally enjoyed over steamed white rice or accompanied by cornbread.
