# 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 and cover with water. Soak overnight, then drain and rinse thoroughly. For a quicker method, cover with boiling water and let stand 1 hour before draining and rinsing.
02 - In a large Dutch oven over medium heat, cook diced bacon until crisp and browned, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
03 - Add sliced sausage to the pot and sauté until well-browned on all sides, about 4-5 minutes. Remove and set aside with the bacon.
04 - Add onion, bell pepper, and celery to the pot. Cook until softened, 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 to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until peas are tender and broth is flavorful and slightly thickened. Stir occasionally.
07 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt if needed. Sprinkle with chopped fresh parsley. Serve hot over steamed rice or with cornbread, offering hot sauce on the side.
