Smoked Sausage and Black-Eyed Pea Stew with Cornbread Croutons

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A smoky, hearty stew featuring savory sausage and black-eyed peas, complemented by crunchy cornbread croutons for a comforting Southern-inspired bowl. This American-inspired pork recipe, ready in about 45 minutes, pairs smoked sausage links, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 smoked sausage links
• 1 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 cups black-eyed peas (canned, drained)
• 3 cups chicken broth
• 1 cup diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups, cubed cornbread
• 2 tbsp, melted unsalted butter
• 2 tbsp chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 12 oz sliced smoked sausage and cook for 5 minutes until browned and fragrant.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and aromatic.
3. Step 3: Stir in 2 cups drained black-eyed peas, 3 cups chicken broth, and 1 cup diced tomatoes. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cumin powder.
4. Step 4: Bring stew to a simmer and cook uncovered for 20 minutes until flavors meld and stew thickens slightly.
5. Step 5: While stew simmers, preheat oven to 375°F. Toss 2 cups cubed cornbread with 2 tbsp melted unsalted butter and spread evenly on a baking sheet.
6. Step 6: Bake cornbread cubes for 10-12 minutes, turning halfway, until golden and crisp.
7. Step 7: Ladle stew into bowls, garnish with 2 tbsp chopped fresh parsley, and sprinkle cornbread croutons on top for added texture.