# What You'll Need:
→ 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
# Method:
01 - Place dried black-eyed peas in a large bowl and cover with water. Soak overnight, then drain and rinse thoroughly before cooking. For a quicker method, cover peas with boiling water and let stand for 1 hour, then drain and rinse.
02 - In a large Dutch oven or heavy pot over medium heat, cook the diced bacon until crisp. Remove using a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
03 - Add the sliced sausage to the pot with the bacon drippings. Sauté until well-browned on all sides. Remove with a slotted spoon and set aside with the cooked bacon.
04 - Add the diced onion, bell pepper, and celery to the pot. Sauté until vegetables are softened, about 5 to 6 minutes. Add the 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 salt. Return the cooked bacon and sausage to the pot.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 to 1.5 hours, or until the peas are tender and the broth has developed a rich, flavorful consistency. Stir occasionally to prevent sticking.
07 - Remove the bay leaves and discard. Taste the broth and adjust salt and pepper as needed. Sprinkle with chopped fresh parsley just before serving. Serve hot with hot sauce on the side. Traditionally enjoyed over steamed white rice or with cornbread.
