Slow-Cooked Andouille Sausage and Black-Eyed Pea Gumbo

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty Louisiana-style gumbo featuring smoky andouille sausage, tender black-eyed peas, and a dark roux simmered to rich perfection. This Cajun-inspired slow-cooker recipe, ready in about 135 minutes, pairs andouille sausage, sliced, black-eyed peas, dried, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 andouille sausage, sliced
• 1 cup black-eyed peas, dried
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 tsp cayenne pepper
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped
• for serving cooked white rice

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Instructions

1. Step 1: Rinse and soak 1 cup dried black-eyed peas in water for at least 4 hours or overnight, then drain.
2. Step 2: In a large heavy-bottomed pot over medium heat, whisk together 1/4 cup vegetable oil and 1/4 cup all-purpose flour, stirring constantly to make a dark roux; cook for 15-20 minutes until it becomes a deep brown color and smells nutty.
3. Step 3: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks to the roux, stirring and cooking for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 12 oz sliced andouille sausage to the pot and cook for 3 minutes to release flavors.
6. Step 6: Pour in 6 cups chicken broth, then add the drained black-eyed peas, 1 tsp dried thyme, 2 bay leaves, and 1/4 tsp cayenne pepper.
7. Step 7: Bring to a boil, then reduce heat to low and simmer gently uncovered for 1.5 to 2 hours until peas are tender and gumbo thickens, stirring occasionally.
8. Step 8: Season gumbo with salt and black pepper to taste. Remove bay leaves before serving.
9. Step 9: Serve over cooked white rice and garnish with 2 tbsp chopped fresh parsley.