Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas
Smoky andouille sausage slices charred to perfection served with tender black eyed peas simmered in a robust Cajun spice blend. This southern-inspired bbq & smoked ready in about 80 minutes pairs dried, rinsed black eyed peas, olive oil, medium, diced yellow onion 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried black eyed peas and soak in water for 2 hours, then drain.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove bay leaf and stir in the charred andouille sausage. Simmer uncovered for another 10 minutes to meld flavors. Serve hot.
Frequently asked questions
How long does Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried, rinsed black eyed peas from drying out.
Can I substitute ingredients in Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Andouille Sausage with Cajun-Spiced Black Eyed Peas?
Southern bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
