Black-Eyed Peas With Andouille Sausage And Rice
- Total Time
- 3 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2cups dried black-eyed peas or 4 cups fresh or frozen
- 1½pounds andouille sausage or other good-quality smoked sausage
- ¼pound chunk of country or smoked ham
- 6cups chicken stock or water
- 1tablespoon bacon grease or olive oil
- 1medium onion, finely chopped
- 1rib celery, finely chopped
- 1tablespoon minced garlic
- 3sprigs fresh thyme or 1½ teaspoons dried
- 2bay leaves
- 1 or 2dried chili peppers or 1 teaspoon red-pepper flakes
- 1teaspoon freshly ground black pepper
- ½teaspoon pickling spice
- Salt to taste
- 4cups cooked rice
- Chopped green onions, Tabasco sauce and cider vinegar for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
279 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 13 grams protein; 804 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a ½-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the ½-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
- Step 2
Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2½ hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
- Step 3
Slice remaining sausage into ½-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
- Step 4
To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.
Private Notes
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Cooking Notes
Donna Brorby
I didn't have pickling spice and omitted it. Based on another recipe calling for 1/2 teaspoon of ground allspice for 2 cups peas, I added a few allspice berries. I used only 1 lb andouille sausage and no ham (which felt like the right proportion of meat to peas) and cooked it all in with the peas in the oven at 275 degrees F, in a cast iron dutch oven. It took about 4.5 cups of stock which barely covered everything at the beginning and did not cook away. Best black-eyed peas I ever ate.
Barbara
I'll be using this recipe this year again to bring in the new year. After quite a few years it hasn't let me down yet. The only change I've come to make is substituting a ham hock for the ham that is called for, just because it's easier. I generally cut chili amounts in half. It's a meaty recipe, but I like that.
Donna Brorby
I didn't have pickling spice and omitted it. Based on another recipe calling for 1/2 teaspoon of ground allspice for 2 cups peas, I added a few allspice berries. I used only 1 lb andouille sausage and no ham (which felt like the right proportion of meat to peas) and cooked it all in with the peas in the oven at 275 degrees F, in a cast iron dutch oven. It took about 4.5 cups of stock which barely covered everything at the beginning and did not cook away. Best black-eyed peas I ever ate.
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