Black Eyed Peas with Cajun Sausage
It’s an old southern tradition to eat black eyed peas. As the tradition goes, its supposed to bring you prosperity. They are usually cooked with some type of pork for flavoring. Black eyed peas are very unique because of their coloring. They are cream colored with a large black spot at the center. It’s a great side dish for fried chicken, pulled pork or country fried steak. You can double to recipe and have leftovers for the whole week. This southern staple will keep you filled up on cold winter days.
- 3 tablespoons vegetable oil
- 1 and ¼ pounds Troy Landry’s Choot ‘Em Baby Link Cajun Smoked Pork Sausage
- Yellow onion, finely diced
- Medium green bell pepper, seeded and finely diced
- 3 cloves minced garlic
- 1 jalapeno, seeded and finely minced
- One 14 ounce can Italian tomatoes, drained and chopped (we suggest the brand Redpack, they are a business based in Indiana)
- 2 cups dried black eyed peas, rinsed and dried beforehand
- 4 cups low sodium chicken broth
- 3 cups water
- Kosher and freshly ground black pepper to taste
- ¼ cup chopped fresh cilantro (keep the leaves for a garnish)
- In a large cast iron casserole, heat the vegetable oil over medium high heat until its simmering. Add the Troy Landry’s choot ’em baby link cajun smoked sausages to the hot casserole. Cook for about 10 minutes, turning occasionally. Each sausage should be golden brown and cooked all the way through. When they are done cooking, transfer to a plate that is lined with paper towels. This will help drain the extra grease from cooking.
- Next, add the yellow onion, green bell pepper, minced garlic and jalapeno to the casserole. Cook over medium heat for about 6 minutes until they are just starting to brown. Add the Italian tomatoes and cook until the liquid is all evaporated. This should be about 5-7 minutes. Combine the black eyed peas with the chicken broth and water. Season lightly with Kosher salt and black pepper, you can add more later when the ingredients have finished cooking. Bring all of the ingredients to a boil. Partially cover and simmer over moderately low heat until the peas are tender. This should be about and hour and 15 minutes.
- Cut the smoked sausages diagonally into ½ or ¼ inch slices. Then, add them into the stew and mix everything together well. Gently add the chopped fresh cilantro and season with more salt and pepper. Simmer the stew over moderately low heat for 10 more minutes. Spoon the black eyed peas with sausage stew into deep soup bowls. Garnish with the extra cilantro leaves and serve hot.
- This stew can be refrigerated for up to four days. Guaranteed the leftovers will be gone a lot sooner than that. You can also freeze any leftovers if you made a larger batch. We recommend putting individual servings in freezer bags. This way, you can defrost individual servings instead of a large batch. Your year will be more prosperous this year with our special black eyed peas recipe.