# 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
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
# How To Make It:
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 pot over medium heat, cook the diced bacon until crispy and browned. Remove using a slotted spoon and transfer to a plate, leaving the rendered fat in the pot.
03 - Add the sliced smoked sausage to the pot with the bacon drippings. Sauté until nicely browned on all sides, about 4-5 minutes. Remove with a slotted spoon and add to the reserved bacon.
04 - Add the diced onion, bell pepper, and celery to the same pot. Cook over medium heat, stirring occasionally, until softened and fragrant, about 5-6 minutes. Add the minced garlic and cook for an additional minute until aromatic.
05 - Add the soaked black-eyed peas, chicken broth, water, bay leaves, smoked paprika, dried thyme, cayenne pepper, black pepper, and salt to the pot. Stir well to incorporate all seasonings.
06 - Return the cooked bacon and sausage to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently. Cook for 1 to 1.5 hours, or until the peas are tender and the broth has developed a rich, flavorful consistency.
07 - Remove and discard the bay leaves. Taste the dish and adjust salt and pepper if needed. Sprinkle with fresh chopped parsley just before serving. Serve hot, accompanied by hot sauce on the side. Traditionally served over steamed rice or with cornbread.
