Smoky Black-Eyed Pea and Andouille Sausage Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty stew blending smoky Andouille sausage, tender black-eyed peas, and a rich, spiced roux base inspired by Alabama Cajun flavors. This cajun-inspired soups ready in about 95 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
• 3 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup diced tomatoes, canned
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp green onions, sliced
• 2 cups cooked white rice

Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water for at least 4 hours or overnight, then drain.
2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat; whisk in 3 tbsp all-purpose flour and cook, stirring constantly, for 6-8 minutes until the roux turns a deep caramel brown and smells nutty.
3. Step 3: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux; sauté for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 12 oz sliced Andouille sausage and cook for another 3 minutes to release smoky oils.
6. Step 6: Pour in 4 cups chicken broth and 1 cup canned diced tomatoes, then add soaked black-eyed peas, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf.
7. Step 7: Bring the gumbo to a simmer, cover, and cook gently for 1 hour until the peas are tender and the flavors meld.
8. Step 8: Remove the bay leaf and stir in 2 tbsp sliced green onions; serve hot over 2 cups cooked white rice.