Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Smoky andouille sausage slices charred to perfection served with tender black eyed peas simmered in a robust Cajun spice blend. This Southern-inspired barbecue recipe, ready in about 80 minutes, pairs andouille sausage, black eyed peas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 cup dried, rinsed black eyed peas
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup dried black eyed peas and soak in water for 2 hours, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 12 oz andouille sausage slices and cook for 4-5 minutes per side until the edges are charred and browned. Remove sausage and set aside.
3. Step 3: In the same pot, add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables are softened and fragrant.
4. Step 4: Add 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp dried thyme. Stir and cook for 1 minute until spices are aromatic.
5. Step 5: Return black eyed peas to the pot along with 3 cups chicken broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes until peas are tender.
6. Step 6: Remove bay leaf and stir in the charred andouille sausage. Simmer uncovered for another 10 minutes to meld flavors. Serve hot.